Snowy Lemon Pound Cake

Name: Snowy Lemon Pound Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 84g butter; 84g Caster sugar; 102g Egg liquid; 67g Low-gluten flour; 67g corn starch; 1 piece lemon peel; 2g Baking powder; 10ml rum; 15ml Lemon juice; A few drops Vanilla extract; A handful of salt; 100g Powdered sugar

by quenny

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

A few days ago, I saw that a new coffee shop launched a pound cake, only to realize that it was autumn. It’s cold, and I feel a lot less guilty to eat some high-calorie foods. This pound cake is super high in sugar and oil. I added a whole lemon zest and squeezed lemon juice into it. I didn’t feel it when I ate it. Greasy, but very refreshing. But I still didn't dare to eat more, but the little guy liked it very much and ate a lot. . .

material:
Cake body: 84g butter, 84g caster sugar, 102g egg liquid, 67g low-gluten flour, 67g corn starch, 1 lemon zest, 2g baking powder, 10ml rum, 15ml lemon juice, a few drops of vanilla extract, a pinch of salt Lemon frosting: 15g butter, 15ml lemon juice, 100g powdered sugar"

Snowy Lemon Pound Cake

1. Take a lemon and wash it off, wipe off the skin of the lemon with a grater and set aside

2. Then cut the lemon in half, squeeze the juice and set aside

3. After the butter is softened at room temperature, add fine sugar and beat with an electric whisk until the color becomes lighter and the volume becomes larger.

4. Add the egg liquid in batches and beat evenly, pay attention to each time after the egg liquid is fully incorporated, then add the next time

5. Add a few drops of vanilla extract and beat evenly

6. Add lemon zest and beat well

7. Sift in a mixture of low-gluten flour, cornstarch, baking powder and salt

8. Stir evenly

9. Add 10ml rum

10. Then add 15ml lemon juice

11. Stir evenly

12. Pour the cake batter into the mold and press it slightly to make the cake batter in the mold appear with a high concave edge in the middle

13. Put the mold into the third layer of the preheated oven, 180 degrees for about 45 minutes

14. When heated to about 20 minutes, you can see that the cake has grown very high, and the center is evenly cracked, very beautiful, continue to bake and color

15. After the baking is completed and out of the oven, remove the mold and let it cool for later use

16. Next, make the lemon frosting, melt the butter and add the lemon juice

17. Then add powdered sugar

18. Stir into even lemon frosting

19. Pour on the surface of the cold cake, wait for it to solidify and then slice it

Tips:
1. Be careful not to use force when rubbing lemon zest, the white substance inside the epidermis is not needed;
2. When adding egg liquid to the butter, pay attention to the complete fusion before adding the next egg liquid to avoid oil-water separation;
3. When I made it, I added a layer of greased paper to the inside of the mold, mainly for the convenience of demoulding and simple subsequent cleaning, and it can also be poured directly into the mold without greased paper;