lemon yogurt cake

Published May 18, 2023 at 23:20pm ET

lemon yogurt cake

I always like the perfect combination of fresh lemon peel, lemon and yogurt in the cake, which makes the cake a bit like light cheese with a delicate flavor, and not as dense as cheese cake, fresh and not greasy.

Food Material List

1 lemon 1
2 Natural yoghurt 200g
3 Berry sugar 70g
4 Low gluten powder 40g
5 corn starch 24g
6 butter 48g
7 Egg 4

Operational steps

1 The wax on the surface of the lemon is rubbed off with salt, washed and dried. The lemon peel is rubbed down with a rubbing knife and reserved. The lemon is cut off on both sides (cut more points, squeeze juice on both sides to whiten the protein). The lemon in the middle should not be wasted. It can be sliced and soaked in honey. Every morning, a glass of lemon honey water is used to whiten and nourish the face.
2 Preparations: yogurt is taken out of the refrigerator in advance to warm up at room temperature, low gluten powder and corn starch are mixed and sifted, butter is melted in water, protein and yolk are separated;
3 Mix butter and yogurt evenly, then add egg yolk one by one.
4 Sift in the mixed sifted flour and mix well.
5 Protein is squeezed into lemon juice, sugar is added three times and beaten with an egg beater until it is wet and foamy. That is to say, the egg beater is lifted and the slightly curved corners can be pulled out (as shown in the figure).
6 Take one third of the protein and mix it in the yolk paste.
7 Pour it back into the rest of the protein and cut it into a delicate paste.
8 Pour in lemon peel and mix slightly.
9 Pour it into an eight-inch cake mould, tap it on the table and shake off the bubbles.
10 At the same time, preheat the oven ahead of time. Set the oven to 150 degrees on top and 170 degrees on bottom. Insert the baking tray with water into the bottom of the oven. Insert the bottom second layer into the baking net. Place the mould on the baking net and bake for 60 minutes in an insulating bath.
11 Baked cakes need not be buckled, slightly cooled before demoulding, refrigerated in the refrigerator for 4 hours before eating, taste better.

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