Small fresh lemon cake

It's spring again, you can go out for a spring outing~ Share a very simple and cute little cake~ It's very convenient to take out after cooking, and it's very suitable for sharing with friends! This time, I used the new chef Xiaobaima micro-steaming, baking and frying all-in-one DB621 to make this cake in 20 minutes, and this machine looks particularly poking at me! Tender cream white, it looks good in my kitchen~ The key is that the function is particularly powerful, microwave, steaming, baking, frying, fermentation/thawing/heat preservation/sterilization/cleaning/drying/descaling, you can do it! Here's how to make this cake! ⬇️

Ingredients

ChefLittleWhiteHorseMicroSteaming,RoastingandFryingMachineDB621 1 set

Lemon 5

Eggs 2

Butter 40 g

CasterSugar 40 g

Cakeflour 60 g

Lemonjuice 10 ml

Lemonzest 1 lemonamount

Vanillapaste alittle

Cooking Instructions

Prepare all the raw materials and weigh them for later use.
The new appearance in the kitchen is responsible ~ Chef Xiaobaima Micro Steaming, Grilling and Frying All-in-One Machine DB621 - How fast and saving
: Professional micro steaming and baking technology, more functions are set
fast: fast cooking speed, steaming is not waterlogged, baking is not burnt, and frying is not old
: 5-year warranty, which is equivalent to the warranty period
of our appliances: 47cm narrow body, worry-free and space-saving
The detail workmanship is also great!
(1) Cold touch door technology, three-layer anti-scald glass, tempered glass + LOW-E glass + tempered glass, effectively reduce the temperature of the door without worrying about the child touching it by mistake.
(2) Efficient heat dissipation system to prevent high temperature damage, automatic power-off protection for overheating, and safer electricity consumption.
(3) The work will stop automatically when the door is opened, so children can use it with peace of mind and avoid accidents.
(4) First-class energy efficiency, more energy-saving.
Put the butter in and melt first.
Select the fan roast mode and set it to 40 degrees for 10 minutes.
While the butter is melting, wash the lemon and cut it in half, scoop out the inner flesh with a spoon and take the lemon shell.
When digging, press out the lemon juice first, and then take the inner skin will be more convenient, you can take out the whole inner skin by digging by hand from the top, and the inside must be dug clean, otherwise there will be a bitter taste.
The lemon juice taken out can be used to make other desserts~
Add white sugar to the eggs, beat with an electric whisk until the egg batter swells, then add vanilla paste and stir well.
Add the sifted cake flour and stir it up and down, then pour in 10g of lemon juice and a little lemon crumbs.
At this time, the butter is also melted, pour the melted butter into the batter and continue to stir into the batter.
Preheat the oven at this point and choose air baking, 170 degrees. The rear-wheel drive hot air circulation system only takes three minutes to preheat, which greatly improves cooking efficiency!
Place the lemon shells in a baking dish.
Fill the batter with a spoon.
Select the air baking mode, the back baking pipe + rear fan can evenly blow the hot air to every corner of the oven, and it will be baked at 170 degrees in 18 minutes.
Remove and cool after baking.
When eating, you can drizzle some yogurt and lemon zest to decorate~ Is the simple and quick little cake get?
Come and enjoy! The shell is sweet and slightly crispy, and the inside is soft and fluffy~