1. Cut the lemon in half.
2. Take lemon juice and set aside.
3. Pickled lemon with honey, cut into small cubes and set aside. (Honey-stained lemons can be purchased commercially, or you can make your own, see Tip 1 for the production method.)
4. 【Lemon Pound Cake】The butter is softened to the softness that can be easily pressed, and sent at medium and high speed until the color becomes lighter and the volume increases. Add the confectioner's sugar in 2 times, and add it again after whipping evenly.
5. Break up the egg liquid and return to room temperature in advance. Add the egg liquid in the butter 3-4 times, and then add the next time after the egg liquid is completely absorbed.
6. Finally, beat until the egg liquid is completely absorbed. (For oil-water separation, see Tip 2 at the beginning)
7. Mix low-gluten flour and baking powder and mix well.
8. Sift in low-gluten flour and baking powder in the whipped butter, and mix until there is no dry powder.
9. Add honey dipped lemon diced and lemon juice to the batter.
10. Just stir the batter evenly without over-mixing.
11. Put baking paper in the pound cake mold (or spread it with butter, sprinkle with a layer of flour, and shake off the excess flour to prevent sticking). Put the batter into the batter, you can spread the batter into a concave shape in the middle and convex shapes at both ends. Put it into the preheated 170 degree oven and bake the middle layer for about 43 minutes. Insert a bamboo skewer and pull it out. If it is clean, the cake is ready.
12. 【Sugar and Wine】Mixed with powdered sugar, lemon juice, drinking water and rum.
13. After taking out the pound cake, brush it with sugar and wine while it is hot.
14. After cooling, seal it with a fresh-keeping bag/plastic wrap and put it in the refrigerator overnight.
15. [Icing sugar] Add lemon juice to the powdered sugar, mix and stir well.
16. Put the frosting into a piping bag, cut a small opening, squeeze it on the pound cake, and decorate with honey stained lemon.
17. Cut~
