Lemon pound cake
By VicentaLakin
The enemy of the high-heat dieter, but you won't stop eating. The pound cake conquers the pickles with a sense of perfume, each of which smells strong under butter. Some lemon chips have been added to the pound cake, which has dramatically changed the taste of the pound cake. Lemon's fragrance removes a bit of greasy and adds a layer to the taste。
Recipe Recommendations
- low powder 150g
- unsalted butter 150g
- egg liquid 150g
- powdered sugar 150g
- yellow lemon 1 and a half
- milk fragrance
- roast
- ten minutes
- ordinary
Steps for Lemon pound cake
1
Butter room's softened to toothpicks
2
Three eggs to be used
3
Yellow lemon crumbs only take the yellow part, so don't mix the white part into the effect
4
Sugar powder with softened butter is white
5
In four minutes, join the egg fusion
6
Sifting low powder and pouring in lemon crumbs flat
7
scratch in the mould
8
The oven is preheated 180 degrees in advance and has 37 minutes of medium and lower roasting。
9
Breading in 17 minutes pulls out a knife in the cake
10
Just cool it outLemon pound cake Make Tips
Yellow lemon crumbs only take the yellow part, so don't mix the white part into the effect