Lemon Yogurt Cake (8 inches)

We are a nation that pursues delicious food, and we are very particular about eating. Below, I will introduce to you how to make a lemon yogurt cake (8 inches). You can try making it yourself after reading this.

1. Rub the lemon with fine salt and wipe the surface dry. Use a vegetable peeler to remove the zest of the whole lemon and squeeze out the lemon juice for later use. Wrap the round mold with tin foil to prevent water from entering.

2.12 Beat the egg white and yolk separately in two clean, oil-free and water-free large bowls. Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat until neutral foam forms.

3.21 Preheat the oven to 168 degrees. Beat the egg yolks until they become lighter in color, then add corn oil. Stir in the juice of half the lemon and all the lemon zest.

4. Pour in the yogurt and stir well.

5. Sift in low-gluten flour and mix well.

6. Take one-third of the egg whites and stir evenly. Mix the egg whites in three batches.

7. Pour about 70 degrees hot water into the baking tray until it is 70% full and place it on the lower layer of the oven. Pour the mixed batter into the mold, shake it a few times to remove large bubbles, and place it in the baking pan. Bake for about 60 minutes. Color and cover with tin foil. Turn off the heat and simmer for half an hour.

Lemon Yogurt Cake (8 inches) is not complicated to make. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.