Lemon Pound Cake
1.
1. Take a larger lemon, rub the lemon zest with salt and wipe the crumbs for later use, and sift the juice.
2.
2. Cut the butter into slices and soften at room temperature.
3.
3. Sift the powdered sugar and add it to the butter.
4.
4. Divide the egg liquid several times, add it to the whipped butter, each time after adding it to the fusion, add the next time.
5.
5. In the middle, you can arrange the butter on the sides of the basin to the middle, and then continue.
6.
6. Add lemon shavings and mix well.
7.
7. Add the sifted powder.
8.
8. Stir with a spatula.
9.
9. After mixing well, add lemon juice.
10.
10. Mix the lemon juice with the batter evenly, and stir to make a shiny batter.
11.
11. Put the batter into the pound cake mold in Yangchen, as high as possible on both sides and low in the middle.
12.
12. Put it in a preheated oven, heat up to 180 degrees and lower to 185 degrees, and bake the middle and lower layers for 45 minutes.
13.
13. When baking cakes, we can make sugar water, put the sugar and water on the fire to boil, turn off the fire and add the white rum, stir evenly and set aside for later use.
14.
14. After the cake is out of the oven, brush the sugar water on the cake while it is hot. The comparison of the cake with sugar water and without sugar water, as shown in the picture above (natural cracks are also beautiful).
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