Lemon pound cake
By VicentaLakin
THE LEMON SMELLS OF ITS OWN FRAGRANCE, SMELLS SO REFRESHING THAT IT CONTAINS A RICH VITAMIN C, TASTES SO FRESH, SOUR AND SWEET, AND IS VERY APPETIZING, SO MANY PEOPLE LIKE LEMON FOOD. THE POUND CAKE IS SO DELICATE, SO SWEET AND SOUR AND SOUR, IT GETS MORE AND MORE DELICIOUS。
Recipe Recommendations
- low-gluten flour 100g
- egg liquid 100g
- butter 80g
- Aluminum-free baking powder 2g
- powdered sugar 80g
- lemon peel 13g
- lemon juice 25g
- salt 1g
- fine sugar 3g
- water 30g
- sugar 20g
- sweetening
- baking
- an hour
- simple
Steps for Lemon pound cake
1
Lemon is washed clean with salt, and the lemon peel is scratched with a knife and not scratched to the white part. Sliced lemon peels, with a special lemon wire, which is much less expensive, and modulated with 3 grams of sugar。
2
Squeeze the need for lemonade。
3
Butter cut small blocks softened and sugar powder added。
4
An electric egg beater mixs the sugar powder with butter and then activates the power, so that the sugar powder is prevented from spilling out and the butter is released into size and white. The egg fluids are added to the butter several times, each time, to full absorption and next。
5
Put the lemon peel in。
6
Flour and powdered bubbles are then poured into the ground to the ground。
7
It's almost 100 strokes of it. Unlike Twisted Cake, a pound cake can be convulsed so that the paste can create a stretch, so that the thin foam can be strongly supported, so the cake can expand even more。
8
You can put the cake in the bag without the bag。
9
SCRAMBLING THE CAKE PASTE INTO A LONG STRIP OF CAKE MOLDS (MY MOLD SIZE IS 230*50*65MM), HIGH ON BOTH SIDES, LOW IN THE MIDDLE, A FEW CLICKS ON THE DESKTOP。
10
IN THE LOWER MIDDLE OF THE K40C OVEN, WHICH IS PREHEATED TO 170 DEGREES, IT IS BAKED FOR ABOUT 40-45 MINUTES。
11
When baked, sugar water was prepared, 20 grams of sugar was poured into 30 grams of water, the fire was boiled to melt, and then 10 grams of lemonade were poured into the fire. When the cake is baked, it's taken out and poured out on the hanger, brushes the sugar into the cake with a brush, brushes all five sides and brushes all the sugar in. It's better to eat two or three days in cold cakes, with a fresh film on them。