Rich Lemon Cake

Overview

When I saw the recipe, I was stunned. The oil was not that much, but the sugar was almost twice as much as the flour! Is it because lemons are sour? The lemon juice was not used in the cake, it was just made into syrup and finally poured on the cake. I originally wanted to accept it all without making any adjustments, but in the end I couldn't help it and reduced the sugar used in the cake a little bit. Although it is still beyond the proportion that I am usually used to, I feel much more at ease. The amount of sugar in the lemon syrup was saved because lemon juice is really tart. The sweet and sour taste of this cake originally comes from the syrup, not the cake itself. I made small cakes, which were easier to eat, but I found that pouring the sauce seemed a bit difficult, because the syrup would flow down along the top of the cake. It's probably better if you don't remove it from the mold, as the syrup will flow into the mold and be absorbed by the sides of the cake. But I didn't want to make the mold sticky, so I turned from pouring to brushing and brushed the surface repeatedly while the cake was still hot and the syrup was still hot. As the temperature gradually drops, the syrup coats the cake with a translucent dress. . . . Fresh lemon scent. . .

Tags

• baking
• breakfast
• all-purpose flour
• baking powder
• butter
• egg
• lemon zest
• sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 45g butter, 115g sugar, 1 egg, 60ml milk, 90g all-purpose flour, 2g baking powder, 1g salt, 6g lemon zest, 60ml lemon juice

   

2. 2 Peel the lemon and squeeze the juice, set aside.

   

3. 3 After the butter is softened, add 65 grams of sugar and beat.

   

4. 4 Add egg liquid in portions and beat evenly.

   

5. 5 Add milk gradually and beat evenly.

   

6. 6 Mix flour, baking powder, salt and sift into butter paste. Mix well.

   

7. 7 Add lemon zest,

   

8. 8 Mix well.

   

9. 9 Put it into the mold, eighty-nine percent full,

   

10. 10 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 30 minutes.

    

11. 11 While baking add the lemon juice and remaining sugar to the pan.

    

12. 12 Cook until the sugar dissolves, keep warm, and set aside.

    

13. 13 Bake the cake until the surface is golden brown.

    

14. 14 Unmold immediately.

    

15. 15 While still hot, brush the surface with the hot syrup.