For the right - lemon cake (2012-12-)

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There is a box of souceam at home, I don't know how to use it, and it looks like it's about to expire, so I started to look for a recipe based on the principle of not wasting food, and I found this in the "My Color and My Fragrance" blog, and quickly implemented it. The following is the original recipe, the place I adjusted was marked separately, and at the same time, I did not use sugar juice, and since I started using the oven, the amount of sugar in my home has increased significantly. Cake Ingredients:

Butter 100gm, softened at room temperature

160 grams of sugar. (I reduced the amount of sugar to 120 grams)

1 lemon, zest and rub into thin strips. Lemon juice is left for later to make syrup.

2 eggs about 100 grams

Flour about 190 grams

1 teaspoon of baking powder 4 grams

Sour cream eam) cake preparation:

Preheat the oven to 170 degrees, prepare a 20 cm diameter cake tin and line it with baking paper.

Pour the softened butter and sugar into a clean basin and beat with an electric mixer until the color is whitish and creamy. It takes about 2-3 minutes.

Add the eggs and continue to beat, adding the eggs one by one, and each egg must wait until it is completely dissolved before adding another.

Add the grated lemon zest.

Sift the flour and baking powder into another basin.

Add half of the flour to the whipped butter mixture, add half of the sour cream and stir gently with a rubber spatula. Repeat the flour and the other half of the sour cream. The purpose of this is to mix the powder and liquid evenly.

Pour the well-mixed cake batter into the mold, put it in the preheated oven, bake for 30-40 minutes, or insert a bamboo skewer into the cake and take it out clean. To prepare the lemon juice: Pour the lemon juice and 1/2 cup caster sugar into a small pot and slowly heat until the sugar is completely melted. After the cake is taken out of the oven, poke some small eyes on the cake with a bamboo skewer and pour the sugar juice evenly over the cake. After a little cooling, the mold can be demolded. Share: The taste is excellent, the fragrance of lemon makes people appetite, and the taste is very good after reducing sugar. Recently, it seems that I have entered a bottleneck period, and there are all kinds of problems in everything I do. The scallion pancake that I had just made also failed and turned into a dry noodle cake.

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