Lemon Pound Cake
1.
Rub the lemon with salt to dry the water.
2.
Scoop out the lemon zest.
3.
Pour into granulated sugar and mix well (be careful not to also shave off the white part of the lemon peel, the white part will have a bitter taste), set aside. Whipped cream can be heated to slightly warm with insulated water.
4.
Cut the butter to soften at room temperature (softened to the point that it is a pit with a light touch of a finger).
5.
Pour 1/2 granulated sugar into butter.
6.
Dispatch until the color turns white and the volume becomes larger.
7.
Then add whipped cream at room temperature in portions.
8.
Keep going. Preheat the oven to 170 degrees.
9.
Mix the whole egg liquid with the remaining 1/2 of the sugar (whole eggs can be more difficult to beat, you can beat them with insulated water).
10.
The heat-insulating water is in a state where clear and hard-to-disappear lines can appear, and it can be hugged on the egg beater without dripping quickly.
11.
Add the whipped whole egg liquid to the whipped butter cream several times in small amounts.
12.
Make sure to mix and beat well before each addition.
13.
Add the white rum and continue to mix well.
14.
Mix the powders, sieve and add.
15.
First mix and stir roughly evenly. Then use the technique of wiping and mixing to mix thoroughly. The technique of drawing brackets from the middle of the egg-beating basin to the mural of the egg-beating basin. The batter should not be over-stirred. The over-stirred batter will become excessively gluten, causing defoaming. The pound cake cannot grow tall, the texture is firm and the taste is harder, and the batter falls under tension and appears shiny.
16.
Put the cake batter into a piping bag and put butter on the mold.
17.
Squeeze it into the mold, shake it lightly, and then use a spatula to sort the batter in the mold from the low side to the high side. Contribute to the growth and natural cracking of the final pound cake.
18.
Put it in the preheated oven.
19.
Bake up and down at 170°C for 50 minutes. (About cracks. We can also bake at 170°C for 10 minutes, then use a knife to cut a straight line in the middle of the surface of the cake. After 10 minutes, the surface batter will start to conjunctiva slightly).
20.
After the baked pound cake is out of the oven, place it on a drying rack to cool.
21.
Part of the syrup material is mixed and boiled, then let cool for later use.
22.
The baked pound cake is hot and brushed with all the syrup. Wrap it in plastic wrap after it has cooled completely.
23.
Storage and taste period: shelf life at room temperature is about 3 days, refrigerated for about 15 days (after 1 week of refrigeration, the taste will be better, 15 days for the ultimate flavor), and frozen for about 25 days.
24.
Slice and eat, don’t be greedy
Tips:
Storage and taste period: shelf life at room temperature is about 3 days, refrigerated for about 15 days (after 1 week of refrigeration, the taste will be better, 15 days for the ultimate flavor), and frozen for about 25 days.
