Lemon Pound Cake
1.
Prepare the required ingredients, and soften the butter at room temperature in advance
2.
Wash the lemon, rub the skin into lemon zest, add white sugar, mix and leave for about 15 minutes, squeeze the lemon juice for later use
3.
Sift the powdered sugar and salt into the softened butter
4.
Beat with an electric whisk until the butter is whitish
5.
Add a small amount of egg liquid to the butter several times to beat, each time you must mix it well before you can continue to put the egg liquid
6.
Add lemon zest and continue to beat evenly
7.
Sift in low flour and baking powder
8.
Cut and mix evenly with a spatula
9.
Add lemon juice, stir the batter evenly
10.
Pour into the mold, use a spoon to spread the batter into the shape of the middle concave on both sides, which is convenient for natural cracking
11.
Preheat the oven in advance, the upper and lower heat is 170 degrees, the middle level, 50-55 minutes
12.
While baking the cake, prepare the sugar water, mix the white sugar and water in the auxiliary ingredients and heat, boil until the water boils and then remove from the heat
13.
After the sugar water cools, pour it into the lemon juice, mix well and set aside
14.
After the cake is baked and unmolded, brush it with sugar water while it is hot, brush it several times, and then pack it in a fresh-keeping bag, seal it for at least one day, and eat it after returning to the oil
Tips:
1. When adding egg liquid, it must be a small amount several times, otherwise it will be easy to separate oil and water
2. How to judge whether the cake is cooked or not? Use a toothpick to insert it from the top of the cake. After taking it out, there is no wet batter, which means the cake is ready.
3. The temperature of the cake should be low rather than high. The temperature of my finished picture is a bit too high, so the top is a bit burnt
4. When brushing the sugar water, brush it while it is hot, it won’t go in when it is cold, brush hard, don’t be afraid
5. After brushing the sugar water, it is best to leave it for a day before eating, if possible, it can be left for 2-3 days, it will be more delicious
