Chinese Food
Lemon cake (6 inches)
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It's said that in a small town rich in lemons in southern France, grannies are good at making local materials. They make sweet and sour home cakes for their families with fresh lemons. This is the grandma lemon cake full of warm memories. The recipe comes from Mr. Wei Wei. At last, I adjusted the proportion of lemon icing according to my personal taste. It has more water and less sugar. So the icing can't be perfectly hung on the cake. But it's just sweet and sour.
Cooking ingredients
Cooking Steps
Step1:Melt butter in hot water.
Step2:Stop heating when the butter reaches 60 degrees. Keep the butter in hot water for standby.
Step3:Clean the skin of fresh lemon, dry it, peel off a whole lemon peel, put it in the refrigerator for cold storage, and prevent oxidation.
Step4:Squeeze the whole lemon juice. Refrigerate it.
Step5:Pour all the eggs and sugar into the egg basin.
Step6:Keep out hot water. Use the eggbeater to beat at a low speed.
Step7:When the egg cream reaches 40 degrees, take out the beating bowl and continue beating until 7.
Step8:Pour in all the lemon peel.
Step9:Sprinkle with flour. Sprinkle and mix at the same time to prevent the flour from caking.
Step10:Mix until the flour and egg cream are basically combined. Pour in lemon juice (remember to reserve 13g lemon juice and then make lemon icing). Mix well. Preheat the oven to 180 degrees on the fire and 160 degrees on the fire.
Step11:Mix until the flour and the egg cream blend well. Pour in the liquefied butter. Turn it upside down.
Step12:Mix it into a fine, sticky cake paste.
Step13:Pour the batter into a 6-inch cake mold.
Step14:In the oven. Heat 180 degrees. Heat 160 degrees. Bake for 35 minutes.
Step15:Bake it and take it out. Let it cool before demoulding.
Step16:Now make lemonade. Pour the lemon juice and sugar powder into the bowl.
Step17:Mix well with a scraper. Let stand for about 15 minutes.
Step18:Pour your lemonade on the surface of the cake. It will slide naturally.
Step19:Sprinkle some lemon peel on the surface of the cake. Decorate simply as you like. Sweet and sour not greasy, soft tasting grandma lemon cake is ready.
Step20:Finished product drawing I.
Step21:Finished product drawing II.
Step22:Finished product drawing 3.
Cooking tips:The amount of sugar powder used in the original lemon frosting is 67g. With 13g lemon juice, it can form a thick icing on the surface of the cake. But it's too sweet for me. So I cut down on the amount of sugar powder. So the frost won't hang naturally. But it tastes just as good. It's just as sweet and sour. There are skills in making delicious dishes.
