A snowy lemon pound cake
By VicentaLakin
it was only a few days before i saw a coffee shop with a pound cake. when it gets cold, it feels a lot less guilty to eat some high-heat food, and this pound cake is super-sweet, with a whole lemon peel and squeezed lemon juice in it, and it's not boring to eat it, but it's nice. but i didn't dare eat much, but the little ones liked it. they ate a lot. materials: cake bodies: butter 84g, sugar 84g, egg fluid 102g, barbed flour 67g, corn starch 67g, lemon peel 1, powdered powder 2g, rum 10ml, lemonade 15ml, vanilla drops, salty lemon cream 15g, lemonade 15ml, sugar 100g
Recipe Recommendations
- butter 84g
- fine sugar 84g
- egg liquid
- low-gluten flour 67g
- corn starch 67g
- lemon peel one
- baking powder 2g
- rum 10ml
- lemon juice 15ML
- vanilla extract few drops
- salt handful
- powdered sugar 100g
- sweetening
- baking
- several hours
- senior
Steps for A snowy lemon pound cake
1
Take a lemon and wash it off and wipe it off with a wire
2
Then cut the lemons in half and squeeze them back
3
Butter softened at room temperature and added fine sugar, which was sent out with an electric omelet to a lighter, larger size
4
Add egg fluids in fractions, evenly strung, and be careful that each one is followed by the next
5
A few drops of vanilla, evenly mixed
6
Join the lemon pelt
7
Sifting blends of low-banded flour, maize starch, powdered powder and salt
8
Flip evenly
9
add 10 milligrams
10
then add 15ml lemonade
11
Flip evenly
12
Put the cake in the mold, press it a little bit, and the cake in the mold is in the middle edge high
13
Send the molds to the preheated third level of the oven, about 180 degrees and 45 minutes
14
By heating to about 20 minutes, you can see that the cake is already very tall, and the center is split evenly, very beautiful, and continues to bake
15
When the oven's out, it's dry
16
Then make lemon cream, melt the butter and add lemonade
17
And then you add sugar powder
18
Smuggled into a flat lemon cream
19
It's covered in cold cake, and it's solid enough to sliceA snowy lemon pound cake Make Tips
1. When grating lemon zest, be careful not to press too hard; the white substance inside the skin is not needed; 2. When adding the egg mixture to the butter, be sure to let it fully incorporate before adding the next batch to avoid oil-water separation; 3. When I made it, I added a layer of thin parchment paper inside the mold, mainly for easy demolding and simple cleanup; you can also pour directly into the mold without parchment paper;