1. The butter is softened at room temperature so that it can be easily stirred into a mayonnaise-like shape.
2. Add powdered sugar and beat the butter until it is slightly whitish and bulky.
3. Beat the eggs and add them to the butter batter in batches. If you don't add them once, they will be fully whipped in, and then add again.
4. Mix low flour and baking powder in advance and sift into the butter paste
5. Add the peeled lemon zest to the stirred butter paste. Stir briefly a few times.
6. Put the butter paste into the mold and use a spatula to spread the butter paste into a state where the two ends are high and the middle is short.
7. ACA-ATO-E43A oven 170 degrees for 40 minutes.
8. After cooling the pound cake, trim off the cracked part, with the bottom facing up.
9. Mix the lemon juice with the powdered sugar until it reaches its state, and lift it with a spoon to drip.
10. Spread lemon sugar on the surface of the pound cake and smooth it out.
11. Place the candied lemon on the surface of the pound cake. You can also choose your favorite ingredients as decoration.
12. ATO-E43A oven, bake at 170 degrees for 2 minutes to set the shape.
13. After roasting, the lemon drops are crunchy.
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