Fruity Honey Lemon Cake
Overview
This is a very small and fresh cake. The addition of lemon brings a hint of fragrance. The soft cake and the tangy lemon fragrance are very attractive. The special mold makes this cake look particularly charming. A simple cake to make, but it will give you endless aftertaste. In fact, isn’t simplicity a kind of beauty? What do you think?
Tags
Ingredients
Steps
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Prepare raw materials. Peel off the lemon peel first, remember not to scrape the white part, it will be bitter. Then use a juicer to squeeze out the lemon juice.
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Melt butter over water. At the same time, preheat the oven to 165°C.
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First beat the 2 whole eggs, then add all the powdered sugar and salt, and start the electric egg beater to beat at high speed.
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Until the egg batter becomes fine and thick, and the lower batter has a feeling of accumulation. Then use a low setting to beat a few times to eliminate bubbles.
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Add the honey and beat it a few times on a low setting to beat it evenly and avoid making big bubbles.
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Beat until evenly mixed.
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Pour in all the lemon zest and juice. Use a hand mixer to mix them together quickly, remembering to use a fast speed.
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Immediately sift the low-gluten flour and add it in, and mix it quickly with a manual egg beater. You can draw circles, it doesn't matter, it won't affect you.
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Remember to mix well until there are no lumps. The batter will look like the picture below.
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Then pour the melted butter in and mix evenly with a hand mixer.
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The batter after mixing is as shown below, delicate and smooth.
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.After it is done, put it into a piping bag immediately and then squeeze it into the mold. Approximately 8 minutes full.
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Put it in the oven, heat up and down, 165℃, middle layer, bake for about 25 minutes, bake until golden brown and it's ready to be taken out of the oven.
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It’s a simple cake, not fancy at all, but it gives you endless aftertaste.
