Recipe for fragrant lemon vanilla cake
Overview
The lemon-vanilla cake I bring to you today is a mixture of fresh lemon aroma and vanilla. You can smell the strong aroma at the beginning of baking. After the cake is baked, let it cool and let it cool down to let the oil return. The taste of the cake will reach its best in the 2-3 days!
Tags
Ingredients
Steps
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Prepare fresh lemons and use a knife to slowly cut off the topmost lemon peel.
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What should be noted here is that there must be no white inside, just the thinnest layer on the surface. If there is a white inner skin, the taste will be bitter. Keep this in mind when doing it. Cut the lemon peel into small pieces and marinate with sugar for 15 minutes.
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Soften butter at room temperature, add sugar, salt, vanilla extract, and lemon zest. Use a whisk to beat until pale in color and fluffy in volume.
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Beat two eggs and pour into the butter bowl in 4 batches. Each time you need to wait until the eggs and butter are completely combined before adding the next time.
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Sift in the low-gluten flour and baking powder in two portions, stirring once and then adding the other portion until completely combined.
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Finally add 20ml of milk and stir evenly.
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Grease the mold with salad oil or butter, scrape the batter into the mold, and tap on the table to make big bubbles.
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Place in the preheated oven, middle rack, and bake at 170 degrees for about 30-35 minutes. After baking, insert a toothpick into it and it will be ready if no sticky material comes out.
