Fresh Taste Dripping 【lemon Pound Cake】

Name: Fresh Taste Dripping 【lemon Pound Cake】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g butter; 80g Powdered sugar; 100g Low-gluten flour; 2 pcs egg; 25g Lemon juice; 2g Baking powder; a little salt; 2 quantities Lemon zest; 5g Caster sugar; 25g water; 10g Cointreau Orange Wine

by coffee. Mocha

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The position of pound cake in the cake industry is the same as the vanilla ice cream in the ice cream world. It is basic, classic, and veteran.

Most people like to enjoy a cup of hot black tea or coffee with a piece of pound cake and enjoy English afternoon tea in the cold season, bathed in the warm winter sun

Today’s lemon fat cake has completely changed your conventional concept. It has a sweet and sour taste, super refreshing and not greasy. It is a pound cake that is very suitable for four seasons.

The recipe uses a large amount of lemon juice, but after the roasting is completed, after three days of refrigeration, the sourness and other ingredients will melt and transform into a pleasant small fresh taste.

Therefore, it is recommended that you do not change the formula easily to reduce the amount of lemon when making it, and wait for it for two to three days.
It will return you with surprises~~

Mould: one pound cake mould (approximate size of upper mouth: length 175mm×width 59mm×height 60mm)"

Fresh Taste Dripping 【lemon Pound Cake】

1. Wash the lemon and rub the skin into lemon zest (do not rub the white part, it will be bitter)

Fresh Taste Dripping 【lemon Pound Cake】 recipe

2. Cut the lemon in half and squeeze the juice for later use

3. Add 5 grams of sugar to the lemon shavings, mix and leave for 15 minutes to let the fragrance of lemon zest evaporate

4. Sift the powdered sugar and salt and add to the butter; beat with a whisk until the butter is white

5. Add a small amount of egg liquid to the butter several times to beat, and mix well each time before adding the egg liquid (be sure to have a small amount several times, otherwise it will easily cause oil and water separation. I added the egg liquid nearly 10 times) until the butter is fluffy , Whitish, very light

6. Add lemon zest and beat evenly

7. Mix low-gluten flour and baking powder, sieve, cut and mix with a spatula

8. Finally add the lemon juice and mix the batter. Be sure to mix the batter as a whole until it appears shiny, so as to make a delicate and elastic cake base

9. Put the batter into the piping bag and squeeze it into the pound cake mold

10. Put it in the middle of the oven at 180 degrees for 40 to 45 minutes, the top of the cake is browned, and the toothpicks are inserted through the cracks without bringing out the wet batter.

11. In the process of baking the cake, we prepare to brush the syrup of the cake: put 15 grams of sugar and 25 grams of water into the milk pan, boil until the water boils, and turn off the heat immediately.

12. Turn off the heat and add lemon juice and Cointreau

13. After the cake is baked, the cake is removed from the mold and placed on the air line. Let it cool to warm. Use a brush to brush the syrup onto the bottom of the cake, all around, and through the cracks in the middle.

14. Wrap the cake with syrup in plastic wrap and keep it in the refrigerator. Refrigeration for three days is the best taste period

15. Finished product

16. Make coffee and start eating. . .

Tips:
There happens to be Cointreau Orange-flavored wine at home, so adding the fruity wine according to the original recipe has obvious and fruity aromas. If you don’t have a good taste, you don’t need to buy it specially. Rum is also fine.

The mold is a pound cake mold (approximate size of the upper mouth: length 175mm×width 59mm×height 60mm)