How to make Lemon pound cake - VicentaLakin's Recipe

Recipe Recommendations

butter 100 grams
powdered sugar 85 grams
eggs of 2
low powder 90 grams
baking powder 2 grams
almond powder 20 grams
lemon juice 30 grams
lemon zest 10 grams
water 30 grams
sugar 20 grams

sweet and sour
baking
an hour
ordinary

Steps for Lemon pound cake

1

Two constant eggs are prepared, and in order to avoid the separation of oil and water during the discharge of butter, it would be preferable to choose the constant eggs, especially in winter。

2

Low-strength flour and almond flour and powdered powder are screened earlier。

3

Hit a clean, waterless eggbasket with early softening and butter and sugar powder。

4

The use of electro-plugs to distribute butter to smooth, swollen sizes and to add egg fluids on several occasions must be done in small quantities。

5

The next egg fluid is added after each egg fluid has been fully absorbed, otherwise the oil is easily separated。

6

Scavengered flour, almond flour, powdered powder and placed in lemon crumbs。

7

Pour in lemonade, and continue to mix。

8

It's about a dozen times, and it's only fine and flexible because it's radiant。

9

Putting the face down into the mold, as low as possible, at both ends, so that there are natural cracks。

10

Put in a pre-heated steam oven, select a convection heat mode of 170 degrees 50 minutes。

11

If there are no natural cracks, a knife with water can be drawn in the middle in 25 minutes. At this point, the cavity temperature of the furnace is 171 degrees. If you are concerned about the colour on the surface, you can cover a tin sheet at the last 15 minutes and start cooking sugar at the end of the day, until the water boils, sugar melts and cools with lemon juice。