Lemon and almond cakes

WHAT YOU NEED

Ingredients

90 grams of melted butter
Two eggs.
40 grams of low-fat flour
80 grams of almond flour
Lemons (small ones
half the big ones are enough) 1
60 grams of white sugar
5 grams of melted butter (for coating molds)

How TO MADE Lemon and almond cakes

Steps 1 to 4

1. The lemon peel is scraped into fine silk and squeezed out about 20 grams of lemon juice for backup.

2. (If you don't have a lemon peel scraper, use a knife to peel the lemon peel and then clean the white slices in the peel and cut them into pieces.)

3. Melt the butter, add the sugar, stir, melt, then add the lemon peel and lemon juice, then sprinkle the egg juice in the butter, and stir evenly.

4. Almond flour and low starch flour are mixed through a sieve, added to the butter, and stirred evenly.

5. Preheat the oven to 180 degrees.

6. The mold is coated with a layer of melted butter to prevent sticking, and then the dough is poured into the mold for about 8 minutes.

7. Put the mold in the middle of the oven, put it on the fire, bake it for about 20 minutes.

8.