Refreshing Lemon Pound Cake
1.
Put oil paper on the mold, grind out the dander of lemon, squeeze 10 grams of lemon juice, and beat the eggs.
2.
Butter softened butter, add fine sugar and mix well with a manual whisk.
3.
Use an electric whisk to stir at high speed until the butter is fluffy and white.
4.
Add the egg liquid to the butter three or four times, stirring thoroughly each time before adding the next time.
5.
Add lemon juice and lemon zest.
6.
Sift in low-gluten flour with a flour sieve and mix well with a spatula.
7.
Mix well and put it into a piping bag.
8.
Squeeze it into the mold, smooth it with a spatula, make the sides higher, shake it a few times, and remove air bubbles.
9.
Place the bakeware on the second floor of the oven and set the normal mode at 180°C for 35 minutes.