2. Stir the butter into a soft cream shape, add the powdered sugar twice, and beat it into a white and fluffy state.
3. Add vanilla extract and beat evenly.
4. Add lemon dander and beat well.
5. After the eggs are at room temperature, break them evenly.
6. Add a small amount of egg liquid, and fully disturb all the materials before adding it next time.
7. When the egg liquid is added, the material is unevenly separated at the initial stage of stirring. After a period of stirring, the hand feels heavy and the material is emulsified.
8, roughly divided into 4-5 times.
9. Add the mixture of low-gluten flour and baking powder sieved in advance.
10. Hold the rubber scraper vertically and start mixing from the middle.
1 1, stir until there is no powder, and the baked cake has a crisp taste.
12, continue to stir until the batter appears shiny.
13. At this time, the batter will be stiff. After baking, it will swell high and beautiful, and it will be soft, dense and humid.
14. Put the batter into the mold, smooth the surface, pick up the mold with both hands, and gently tap the bottom to make the batter evenly fill all corners.
15, put it in a preheated oven at 170℃ for about 20 minutes. When the surface becomes hard, use a knife dipped in water to mark the middle position of the batter and put it back in the oven, and continue baking for 30-40 minutes (about 50-60 minutes in total). Check whether the baking is finished with a bamboo stick.
16. Put down one side of the mold and take it out.
17. After the residual heat dissipates, it can be erected and placed.