Limon-flavored cream pound cake
By MerlFranecki
Add the fragrance of lemon peel to the sweetness of the cake, and a little pure acidity of the lemon juice, and the feeling of happiness spreads in the mouth-this is the lemon-scented cream pound cake.
Recipe Recommendations
- low-gluten flour 167 grams
- almond powder 17 grams
- butter 150 grams
- powdered sugar 120 grams
- whole egg 167 grams
- baking powder 4 grams
- milk 15 grams
- lemon one
- salt 1.5 grams
- sweetening
- baking
- an hour
- senior
Steps for Limon-flavored cream pound cake
1
Mix low-gluten flour, almond powder, powdered sugar, and baking powder, and sieve for later use.
2
Beat the whole eggs; soften the butter at room temperature; grind the lemon rind into powder with a grinder, add 10 grams of fine white sugar and mix well; cut the lemon and squeeze the lemon juice for later use.
3
Put the sifted powder, salt, milk, and softened butter into a mixing bowl.
4
Beat slowly with an egg beater until the butter is completely absorbed, the batter is white, and the texture is fluffy (pause a few times in between and scrape the edges of the container clean with a rubber spatula so that all the ingredients can be fully stirred).
5
Add the egg mixture in 3 to 4 times. Use an egg beater to stir slowly until the egg liquid is completely absorbed, and add again; after the egg liquid is completely added and absorbed, continue to stir at slow speed until the batter is soft and smooth; then add the lemon peel and lemon juice in step 2 in turn, and continue to stir at slow speed until the batter is brighter and whiter, which will complete the pound cake batter.
6
Pour the batter into the mold for about 7 minutes full.
7
Preheat the oven, heat to 180℃, middle layer, 40 minutes.
8
Serve with a glass of ice-cold watermelon juice for a good summer tea.Limon-flavored cream pound cake Make Tips
The mixing basin must be deep. If it is too shallow, it will easily splash everywhere when beating powder and butter, making it troublesome to clean up.