Step 1: Prepare ingredients for weighing.

The second step is to add sugar to the eggs twice, sit in warm water and beat them with an eggbeater until the lines appear and are not easy to disappear.

Step 3: If you can't master this degree well, you can also check it with a toothpick. Inserting a toothpick means that the toothpick is hard and not skewed.

Step 4, add oil and milk and beat well with an egg beater.

Step five, sift low powder.

Step 6, stir evenly.

Step 7, scoop the prepared paste into a paper cup and put it into a baking tray.

Step 8: Put the baking tray into the preheated oven and bake at 160℃ for 30 minutes.

Step 9: When baking the cake, we begin to prepare the lemon for decoration and use tools to remove the lemon dander.

Step 10: Add13g of white sugar to the whipped cream and put it in a paper bag.

Step 1 1: Squeeze the whipped cream onto the cooled cake.

Step 12: Sprinkle with lemon crumbs.

Tips:

1, the tool for taking lemon peel is also a chef, so be careful not to take the white part. The cake must be completely cooled, and then the whipped cream is squeezed to prevent the whipped cream from melting. 3, the whole egg is sitting in warm water, which is easier to send away.