1. Passion fruit filters out the juice, take 30g of the juice, and the remaining seeds can be soaked in water with honey.
2. The butter is softened at room temperature, and you can press it out with a spatula lightly and you can use it.
3. Whip the butter slightly and add powdered sugar.
4. Stir it with a spatula. This step prevents the powdered sugar from splashing.
5. Dispense until fluffy and whitish.
6. Add the whole egg liquid in four times, each time adding the egg liquid and beating until absorbed before adding the egg liquid.
7. After adding the egg liquid, it looks very shiny.
8. Sift in the low-gluten flour and stir evenly with the baking powder.
9. Add passion fruit juice three times, adding 10g each time, adding it for the first time.
10. Add for the second time.
11. Add for the third time.
12. Stir until it looks shiny.
13. Pour it into the mold and spread the batter between the low side and the high side to help cracks appear. Put it in the oven and bake at 170°C for 55 minutes.
14. Next, boil the sugar water, the auxiliary material is the sugar water. Put powdered sugar in the milk pot, boil until the water boils, and let cool.
15. The lemon squeezes out the juice.
16. After the sugar water cools, add lemon juice and mix well.
17. After the cake is baked, it is quickly demoulded, and brushed with sugar water while it is hot. The cake can't be brushed in the syrup when it is cold.
Tips:Sugar water must be brushed, it is the soul. Otherwise the cake will dry out and choke when eating.
The butter must be blown well to make a fluffy, delicate pound cake.
The baking time is adjusted in time according to the personal oven temperature.
