Lemon Pound Cake

Name: Lemon Pound Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 80g butter; 80g Powdered sugar; 100g Low-gluten flour; 2 pcs egg; 25g Lemon juice; 2g Baking powder; 1g salt; 2 pcs lemon peel; 5g Sugar

by Yuchi Pink

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Pound cake has always been known for its heavy oil and heavy flavor, but this lemon pound cake is made of lemon, but it has a small refreshing dessert taste, sweet and sour, very palatable, and not greasy at all. After eating, you can't forget its unique taste.

This time I also used the Demonco 45-liter oven to bake. I still like to use the large oven. The temperature in the oven is very uniform and the color is even. It is really convenient to use.

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Ingredients

Lemon Pound Cake

1. Rub the lemon with salt, rub the skin into lemon zest (do not rub the white part, it will be bitter), add 5 grams of sugar, and marinate for 15 minutes. Juice the lemon and set aside.

2. Add powdered sugar and salt to the butter and beat until the butter is white.

3. Add the eggs to the butter to beat, and it is best to put them each time, and mix them well each time before adding the egg liquid, so that oil and water will not separate.

4. Add lemon zest and beat evenly.

5. Sift in low-gluten flour and baking powder.

6. Use a spatula to cut and mix, then add lemon juice and mix well.

7. Pour into the mold and smooth.

8. Put it in the preheated oven, the middle layer is 180 degrees for 30 to 35 minutes, the top of the cake is browned, and the toothpicks are inserted through the cracks without bringing out the wet batter. Adjust the baking time appropriately according to the size of your own mold.