1. Wash the lemons and wipe dry the water. Grate the lemon zest, pickle with 16 grams of caster sugar, and squeeze the lemon juice for later use.
2. Prepare the ingredients, sift the low-gluten flour, weigh the fine sugar, beat the egg liquid, and take out the butter in advance to soften it at room temperature.
3. Add caster sugar and salt to the softened butter.
4. Press with a spatula and stir evenly.
5. Then use an electric whisk at high speed for 4-5 minutes, and the color of the butter will turn white and the volume will expand.
6. Add the beaten egg liquid to the whipped butter in batches. Each time you add it, stir at high speed for 2 minutes until the egg liquid is completely absorbed. Finally, send it at high speed for 2 minutes to double the volume of the butter. Pay attention to the temperature of the butter at all times during the process.
7. Add the pickled lemon zest and beat evenly. The state of the butter is slippery and shiny. If the state is close to liquid, put it in the refrigerator to refrigerate it before proceeding to the next step.
8. Then sift in the low-gluten flour.
9. The mixing method is the same as the sponge cake mixing method. Insert the knife at the 2 o'clock position, and when the scraper is scraped to the 8 o'clock position, hold up the butter paste and flip it quickly. Turn the stainless steel basin on the left hand side and stir in a circle.
10. Stir well and add 55 grams of lemon juice.
11. Stir the batter until it is smooth and shiny.
12. Put the cake batter into the pound cake mold, shake the mold lightly to remove air bubbles, and smooth the surface with a spatula.
13. Put it in the middle layer of the preheated oven, and bake for about 40 minutes at 175 degrees. When baking until the surface is solidified, open the oven door and use a sharp blade to quickly make a knife in the middle of the cake, and then continue baking.
14. Bake it until the surface is golden brown, then it will be out of the oven. After demoulding, place it on the grill to cool.
15. Make syrup in a cool place, pour water and caster sugar into a small pot and heat, turn off the heat when it boils, cool, add lemon juice and white rum and stir well.
16. Brush the surface of the cake with syrup while it is warm. After cooling thoroughly, wrap it in plastic wrap and store it in the refrigerator for three days.
17. After cutting it three days later, the cake tastes soft and light, very delicate, one bite, full of lemon scent, delicious.
Tips:1. The baking temperature is just a reference, please adjust it according to your own oven temperature.
2. Pay attention to the mixing method, the method is improper, the flour will directly affect the taste of the cake.
3. If the room temperature is high, it is recommended to use refrigerated egg liquid. The temperature of the butter paste is best kept at about 20 degrees. In winter, you can use room temperature egg liquid.
4. Take it a week later, the taste is best.
5. The size of the mold I use is: 30.5x6x6.5cm.
