Ingredients :
+For lemon cake, used:
°2 1⁄4 cup of cake flour.
°Tablespoon of baking powder.
°1/2 tbsp kosher salt.
°1 1⁄4 a glass of low-fat butter yogurt.
°4 large egg whites.
°1 1⁄2 cup of granulated sugar.
°2 tbsp grated lemon peel.
°Stick. of unsalted butter in the temporary room.
°1/2 tbsp pure lemon extract.
°Making creamy lemon cheese:
°One cream cheese box, soft.
°One stick. of unsalted butter is tender.
°2 3⁄4 cup of sieved sugar.
°2 tbsp fresh lemon juice.
°1 tbsp newly grated lemon peel.
°1 tbsp pure vanilla extract.
°Pinch. of kosher salt.
Preparation :
Step 1:
The oven should be preheated at 350 degrees Fahrenheit, with a wire rack in the middle of the oven, greased and greased 8-inch round cake pans, lined with parchment paper, and also greased the parchment paper with unsalted butter, set aside.
Step 2:
After that, I sifted everyone together; Cake flour, baking powder and salt in a medium-sized mixing basin.
Step 3:
In a medium-sized mixing basin or large measuring cup, I whisked the buttermilk and egg whites together until well blended.
Step 4:
In the existing mixer bowl or large mixing basin, you combine the granulated sugar with the lemon peel and rub it with your hands until the sugar is sticky and fresh.
Step 5:
In this step, I added butter and continued to whisk at medium speed for 3 minutes, until the mixture is light and ventilated.
Step 6:
After that, I moved the lemon extract together, and using a medium speed mixer, I added a third of the flour mixture, followed by half the egg/yogurt formula, and flopped until well combined.
Step 7:
Still at medium speed, add the next third of dry ingredients, followed by eggs/yogurt.
Step 8:
Keep banging until smooth, mix until smooth, then add the other dry ingredients and mix again until well blended.
Enjoy !
