Name: Lemon Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 85g Powdered sugar; 2 pcs egg; 90g Low powder; 2g Baking powder; 20g Almond powder; 30g Lemon juice; 10g Lemon zest; 30g water; 20g Sugar

Lemon Pound Cake

1. Prepare two room temperature eggs. In order to avoid separation of oil and water during the butter beating process, it is best to choose room temperature eggs, especially in winter.

2. Mix low-gluten flour with almond flour and baking powder in advance and sift.

3. Beat a clean water-free egg beater, put in the pre-softened butter and powdered sugar.

4. Use an electric whisk to beat the butter until it is smooth and bulky. Add egg liquid several times, and be sure to add small amounts several times.

5. Each time the egg liquid is completely absorbed, then add the next egg liquid, otherwise it will be easy to separate water and oil.

6. Sift in low-gluten flour, almond flour, baking powder, and add lemon shavings.

7. Pour in the lemon juice and continue to chop and mix.

8. Mix it for dozens of times until the batter appears shiny, so that the cake is delicate and elastic.

9. Pour the batter into the mold, as low as possible in the middle and slightly higher at both ends, so that natural cracks are easy to appear.

10. Put it in the steaming oven preheated in advance, select the convection hot air mode, 170 degrees for 50 minutes.

11. If there are no natural cracks, you can use a small knife soaked in water to lightly make a knife in the middle after 25 minutes. At this time, the temperature of the oven cavity shows 171 degrees. If you are worried about the color on the surface, you can add a piece of tin foil in the last 15 minutes. When the end is over, start to boil the sugar water, boil until the water boils, the sugar melts, cool it and add lemon juice to use.

12. The whole house smelled of lemon after it came out of the oven.

13. Brush with the sugar water while it is hot, you won't be able to brush it when the cake is cold.

14. After brushing the sugar water, you can wrap the cake with plastic wrap and put it in the refrigerator for 2-3 days when the cake is still hot. The taste is best.