Lemon Bread 2

Name: Lemon Bread 2
Yield: 544 g
Ingredients: white sugar 70 g; cornstarch 15 g; Maeil whipping cream 33 ml; honey 10 g; cake flour 60 g; squeezed lemon juice 40 ml; butter 76 g; Baeksul Sweetree Xylose Sugar 130 g; fresh eggs 110 pcs

1,958 kcal

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Ingredients

Main ingredients

white sugar 70 g
cornstarch 15 g
Maeil whipping cream 33 ml
honey 10 g
cake flour 60 g
squeezed lemon juice 40 ml
butter 76 g
Baeksul Sweetree Xylose Sugar 130 g
fresh eggs 2 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 272.52 g 56%

Protein 20.43 g 4%

Fat 84.81 g 39%

Serving size 544g

Cooking steps

1

Wash the lemon thoroughly and finely grate the peel to prepare lemon zest.
2

Cream the butter and sugar together until smooth.
3

Add the eggs and mix well, then add the lemon zest and lemon juice.
4

Sift the cake flour and baking powder, then add to the mixture and combine.
5

Shape the dough into rounds and place them on a baking tray.
6

Bake in a preheated oven at 180°C (356°F) for 15–20 minutes.

Lemon Bread 2

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