Lemon-scented cupcakes, sweet and sour appetizer, melts in your mouth, astonishing in every bite.

1-2 lemons, first soak them in hot water, then dry them and remove the wax from the peel.

60 grams of vegetable oil, zest from 1 lemon, 40 grams of lemon juice, put together.

Stir until emulsified and uniform.

Sift in 60 grams of cake flour and mix lightly until just combined.

Add 4 egg yolks to the batter.

Stir evenly until there are no lumps, and set aside. (Note: If the batter is too dry, you can add some more beaten eggs.)

4 egg whites are best frozen for 10 minutes in advance, add a little lemon juice to remove the fishy smell, and beat them slightly first.

Add 60 grams of fine granulated sugar in two parts, starting with half, and beat until the foam is fine and delicate.

Then add the other half of the granulated sugar and whip until stiff peaks form.

Add half of the egg white mixture to the egg yolk mixture and fold until well combined.

Then pour it all back into the egg white mixture.

Continue folding and mixing evenly.

Squeeze the batter into the mold until it is 80% full, tap it twice to remove large air bubbles, and then put it in the oven.

Preheat the oven to 120°C, bake at low temperature for 60 minutes to set, then increase to 150°C and bake for 5 minutes for coloring.

After taking it out of the oven, shake it twice to release the hot air, then let it cool.

Lemon-scented cupcakes, completed O(∩_∩)O.

When pulled apart, it makes a faint tearing sound, with a cloud-like texture that melts in the mouth. Sweet and sour, with a refreshing lemon fragrance, it has a rich and appetizing taste.