@mercercaiden: 40mg of caffeine + 80mg of l-theanine #refreshmints #mints #caffeineaddiction #mints #coffeealternative

mercercaiden
mercercaiden
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Tuesday 29 September 2026 05:30:00 GMT
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LEMON CAKE 🍋 #lemontok #lemoncake #cake #food #Recipe #tiktokfood #foodtiktok #fyp #fy #foryou #foryoupage #viral #trending CAKE BATTER 3 eggs 160 g granulated sugar 8 g vanilla sugar (1 packet) 75 g unsalted butter 75 ml sunflower oil 75 g yogurt 50 ml lemon juice (1 lemon) 8 g lemon zest (1 lemon) 200 g flour (all-purpose flour) 10 g baking powder   TOPPING 125 g powdered sugar 15 ml milk (1 tablespoon) 15 ml lemon juice (1 tablespoon)   Melt the unsalted butter in a saucepan over low heat. Let it cool.   Grate the yellow part of the lemon peel (not the white part, as it is bitter), and then squeeze the juice.   Break the eggs into a bowl. Add the sugar and vanilla sugar. Mix for 2-3 minutes. Add the melted butter, sunflower oil, yogurt, and lemon juice. Mix until smooth. Add the lemon zest and mix well. Sift the flour and baking powder over the bowl. Mix until a smooth batter forms.   Grease a cake tin and place a sheet of parchment paper on the bottom. Pour in the batter.   Put the lemon cake in a preheated oven at 165 ℃. Bake for 25-35 minutes. Keep an eye on the cake as every oven works differently. Insert a skewer to check if the cake is done. When it comes out dry, the cake is done. Let the cake cool.   In a bowl, mix the powdered sugar, lemon juice, and milk.   Spread the topping over the lemon cake.   Tips:   Add sugar to taste. Replace vanilla sugar with vanilla extract. The cake is best the next day, as the flavors have settled. If you want to prepare it in advance, it is recommended to make this cake a day ahead. Store covered in the refrigerator.
LEMON CAKE 🍋 #lemontok #lemoncake #cake #food #Recipe #tiktokfood #foodtiktok #fyp #fy #foryou #foryoupage #viral #trending CAKE BATTER 3 eggs 160 g granulated sugar 8 g vanilla sugar (1 packet) 75 g unsalted butter 75 ml sunflower oil 75 g yogurt 50 ml lemon juice (1 lemon) 8 g lemon zest (1 lemon) 200 g flour (all-purpose flour) 10 g baking powder TOPPING 125 g powdered sugar 15 ml milk (1 tablespoon) 15 ml lemon juice (1 tablespoon) Melt the unsalted butter in a saucepan over low heat. Let it cool. Grate the yellow part of the lemon peel (not the white part, as it is bitter), and then squeeze the juice. Break the eggs into a bowl. Add the sugar and vanilla sugar. Mix for 2-3 minutes. Add the melted butter, sunflower oil, yogurt, and lemon juice. Mix until smooth. Add the lemon zest and mix well. Sift the flour and baking powder over the bowl. Mix until a smooth batter forms. Grease a cake tin and place a sheet of parchment paper on the bottom. Pour in the batter. Put the lemon cake in a preheated oven at 165 ℃. Bake for 25-35 minutes. Keep an eye on the cake as every oven works differently. Insert a skewer to check if the cake is done. When it comes out dry, the cake is done. Let the cake cool. In a bowl, mix the powdered sugar, lemon juice, and milk. Spread the topping over the lemon cake. Tips: Add sugar to taste. Replace vanilla sugar with vanilla extract. The cake is best the next day, as the flavors have settled. If you want to prepare it in advance, it is recommended to make this cake a day ahead. Store covered in the refrigerator.

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