![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252295121.jpg)
准备工作:蛋糕奶油隔水加热融化,煮一锅温水全蛋打发时备用,新鲜柠檬洗净取其皮末与柠檬汁,低筋面粉过筛备用 蛋糕全蛋加砂糖隔水加热打发,外锅温水约比洗澡水热一点,打至打蛋器提起面糊呈缎面下墬,整体质感滑顺即可
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252289252.jpg)
分次拌入过筛后低筋面粉,快速由底部翻上搅拌均匀
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252266773.jpg)
加入蛋糕柠檬汁、柠檬皮末与柑橘酱,快速搅拌避免消泡
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252289644.jpg)
加入隔水加热融化奶油,“快速”由底部向上翻拌面糊,过程务必轻快
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252286815.jpg)
模型外层涂上一层薄薄奶油,并洒上一些低筋面粉,稍微敲打掉面粉后,将面糊倒入,以烤箱温度160-170度烤25-30分钟,如上色过快可在上层盖上一层铝箔纸。烤至表面金黄,竹签插入蛋糕干净不沾面糊,即可出炉放凉
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252289396.jpg)
糖霜柠檬皮末 柠檬汁(先加2/3) 蛋白搅拌,糖分分次加入,如果太干就加柠檬汁,太稀就再加糖粉,调到状态是糖浆下滴速度缓慢就可以了
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252262667.jpg)
烤好的蛋糕放凉脱模后,淋上步骤7制作好的糖霜,让糖液自然下滴,可以稍微放进冰箱冷藏,加速糖霜凝固
![糖霜柠檬蛋糕的做法](https://www.shenghuoriji.com/uploads/caipu/62/14252297498.jpg)
这款蛋糕可以放置藏温2-3天,天气热建议还是放置冰箱唷!