Lemon pound cake
By VicentaLakin
Recipe Recommendations
- butter 100g
- powdered sugar 60g
- eggs of 2
- low powder 90g
- baking powder 2g
- lemon juice 30g
- lemon zest 10g
- almond powder 20g
- water 30g
- sugar 20g
- sweet and sour
- roast
- several hours
- ordinary
Steps for Lemon pound cake
1
Lemon cleans up and scrapes lemon peels out with a leather cleaver。
2
Add a little sugar (which is not written in the formula because it's just used for pickling) and evenly mix it。
3
Lemon is half-cut with a hand-push cup to extract lemon juice。
4
The butter is softened and the sugar powder is ready to go。
5
Send it to butter in light。
6
The eggs are added in parts, the distribution continues, the butter and eggs are fully integrated each time, and no oil and water separation occurs。
7
Almond powder, low powder powder mixed。
8
The powder is added to the butter。
9
Add lemon peel, mix even。
10
Add lemonade to the main ingredient and continue to mix evenly。
11
The state of the whole twirl is delicately smooth。
12
The oven is preheated 170°C for about 50 minutes。
13
When we're cooking, we're gonna make sugar, we're gonna mix all the supplements, we're gonna put them in a non-cooked pot, we're gonna start cooking。
14
Cook it till it boils。
15
Roll out the sugar, spare。
16
The baked pound cake is taken out, and when the sugar water is hot, the pound cake is cold, and it is put in a conservatory bag for two days in the freezer。
17
Refrigerated good pound cake slices。Lemon pound cake Make Tips
A pound cake better eat better after it's frozen