Lemon pound cake
By VicentaLakin
The pound cake is a heavy-oil cake, and it's sweet when you add fresh lemon juice, and it's the first time you make it, and it's beyond your expectations, so you share it。
Recipe Recommendations
- butter 180 grams
- low-gluten flour 220 grams
- whole egg liquid 220 grams
- salt 1 small pinch
- lemon zest
- lemon juice 55 grams
- fine sugar 16 grams
- white rum 20 grams
- water 36 grams
Steps for Lemon pound cake
1
Lemon washes clean water, grinds lemon peels, pickles with 16 grams of fine sugar and lemon juice。
2
Preparation materials, low-strength pasta screening, fine sugar, disassembly egg fluids, and early release of butter for room temperature softening。
3
Soft butter with fine sugar and salt。
4
Scratching with a razor。
5
It is then distributed at high speed by electric an egg beater for four to five minutes, and the butter colour becomes white-sized。
6
Dispersed egg fluids are added to the well-released butter, each time they are distributed at a high speed of two minutes, until the egg fluid is fully absorbed, and then at a high rate of two minutes, with a double increase in the volume of butter. The temperature of butter is always observed during the release。
7
Add pickled lemon peels and evenly mix. Butter is wet and smooth, and if it is near the liquid state, it will have to be refrigerated in the fridge before proceeding further。
8
Then sift in low-band powder。
9
The mix is similar to that of sponge cakes, with a knife at 2 o'clock, a razor scratching to 8 o'clock and a quick flip of butter, a stainless steel basin on the left hand and a spin around。
10
Smash it evenly and add 55 grams of lemonade。
11
The pasta is so thin and bright。
12
Put the cake in a pound cake mold, shake it light, remove the bubble and wipe the surface with a razor。
13
Put it in the middle of a preheated oven and bake it up and down at 175 degrees for about 40 minutes. When baked to the surface condensed, the oven door was opened with sharp blades and quickly cut in the middle of the cake and then continued to bake。
14
Boiling up to the surface of gold would make it out of the oven and would then be laid cold on the grill。
15
The cold slots make syrup, heat water and fine sugar in small pots, turn off the fire when it boils, and cool it with lemon juice and rum。
16
Scratch the face of the cake while it's warm. After the complete cooling, it was kept in the freezer for three days with a protective film。
17
Three days later, the cake was soft and soft, very delicate, and had a bite, full of lemon。Lemon pound cake Make Tips
one, the temperature of the oven is only a reference. please adjust to the temperature of the oven in your home. 2 be careful with the mixer, the method is inappropriate, and flour is sprained to affect the taste of the cake. 3. refrigerated egg fluid is recommended when room temperature is high. the temperature of butter paste should preferably be around 20 degrees. in winter, you can use warm egg fluids. four, one week later. best taste. the size of the mold i used was 30.5 x 6 x 6.5 cm。