Almond pound cake

A pound cake, a basic cake. Lumpy cakes don't need egg fluid like twilight cakes and sponge cakes. It just needs butter, and it's almost a hundred times paste. The internal tissue of the pound cake is fine, fragrances and saliva. It is said that the pound cake originated in the 18th century of England. The pound cake had four equals of material, one pound of sugar, one pound of flour, one pound of eggs, one pound of butter, so people called it "PoundCake." The perfect pound cake will appear at the top of a small hill, and when it's baked for a while, take it out and cut it with a straight crack, and I'll skip this step and let it break naturally and indiscriminately, which I think is better. The difference between pound cakes and other cakes is that when they're ready, they brush the syrup and then freeze it and eat it after a day. That's because once the cake has fully absorbed sugar water, it's gonna get more light cotton. Lumpy cakes are the most suitable for winter production and food, too hot for butter to melt, and too hot for cakes in summer。