Lemon Pound Cake

Name: Lemon Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Egg liquid; 80g butter; 2g Aluminum-free baking powder; 80g Powdered sugar; 13g lemon peel; 25g Lemon juice; 1g salt; 3g Caster sugar; 30g water; 20g granulated sugar

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Lemon has a strong aromatic scent, it smells refreshing, and it is rich in vitamin C, it tastes refreshing lemon taste, sour and sweet, very appetizing, so many people like the food with lemon . The texture of the pound cake is solid and delicate, the taste is moist, and the rich milky aroma will make you like it as you eat it. "

Lemon Pound Cake

1. Scrub the lemon with salt, and use a planer to peel off the lemon peel. Don't scratch the white part. Chop the lemon zest finely, and there is also a special lemon sassafras machine, which is more convenient. Mix the lemon zest with 3 grams of sugar and set aside.

2. Squeeze out the necessary lemon juice for later use.

3. Cut the butter into small pieces to soften and add the powdered sugar.

4. Use the whisk of an electric whisk to mix the powdered sugar and butter first, and then turn on the power, so as to prevent the powdered sugar from splashing out, and whip the butter until the volume is enlarged and white. Divide the egg liquid into the butter several times, add each time, and beat until it is completely absorbed before adding the next time.

5. Pour in the lemon zest.

6. Pour in flour and baking powder and mix until there are no particles.

7. Stir until there are no particles, then pour in 25 grams of lemon juice, and stir until the batter has a shiny surface, about 100 times. Unlike chiffon cakes, which are afraid of being mixed, pound cakes can be mixed vigorously to make the batter have gluten, so as to support the delicate foam effectively, so that the cake will expand even higher.

8. The mixed cake paste is put into a piping bag, which does not need to be a piping bag.

9. Squeeze the cake batter into a long pound cake mold (my mold size is 230*50*65MM), high on both sides and low in the middle, shake it on the table a few times.

10. Put it in the middle and lower level of Dongling K40C oven preheated to 170 degrees, and bake for about 40-45 minutes.

11. When baking, prepare sugar water, pour 20 grams of sugar into 30 grams of water, cook on low heat until the sugar melts, turn off the heat and pour in 10 grams of lemon juice. After the cake is baked, take it out, pour it on the drying rack, brush the sugar water into the cake with a brush, brush all five sides, and brush all the sugar water in. Wrap the cold cake with plastic wrap and store it in the refrigerator for two or three days before eating. The taste will be better.