Lemon Cream Cake

Overview

I haven't updated it for a long time. I've been a little busy recently. This mold has been out of service for a long time and I haven't had time to open it. I took advantage of today's rest and made a lemon flavored cream cake. As soon as it was baked, someone tasted one immediately and said that he would remember to make this cake again in the future. Because of the lemon zest, the whole cake is full of lemon flavor, and the addition of light cream makes the cake richer in texture.

Tags

• baking
• children
• cake
• afternoon tea
• egg
• lemon
• low gluten flour
• whipping cream
• wu lu baking powder
• fine sugar

Ingredients

Steps

1. 1 Peel 1 lemon, do not leave the white part, and peel the peel as thinly as possible.

   

2. 2 Beat it finely with a food processor. The skin is too thin and difficult to beat. I added 50 grams of flour and beat it with a food processor.

   

3. 3 Add 50 grams of caster sugar to 40 grams of whipping cream.

   

4. 4 Use a hand mixer to beat the sugar until the sugar melts and the cream becomes thick.

   

5. 5 Beat the eggs and add them to the whipped cream in batches, beating well each time.

   

6. 6 Sift in 80 grams of flour and 3 grams of baking powder and mix well.

   

7. 7 Add the flour and lemon zest beaten in a food processor and mix well.

   

8. 8 Put the mixed batter into a disposable piping bag, squeeze it into the mold, preheat the oven to 170 degrees, and bake on the middle layer for about 20 minutes (adjust according to your own oven temperature).