Lemon pound cake
By VicentaLakin
The pounds of cake are so strong, they are so comfortable, they're so full of milk, they're good for breakfast or tea. We've added some fragrance material to the base pound egg mix, so we can make a lot of cakes. It's nicer with lemon cakes, more fragrance with fragrances, more nourished with date mud, and a very hierarchical sense of Olio's broken pound cakes。
Recipe Recommendations
- eggs of 3
- butter 160 grams
- low-gluten flour 160 grams
- white sugar 140 grams
- lemon one
- baking powder 3 grams
- salt 3 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Lemon pound cake
1
Butter is well-described and cuts into small blocks can be softened faster, and if the temperature is too low in the environment, the butter can be placed in the oven, creating a relatively high temperature environment with fermentation. Butter should be soft enough to pierce a hole with a hand。
2
The lemon is washed with salt, and the lemon peel is scratched off with lemon peels or other good tools, and this recipe's cake, one or two lemon peels。
3
Scratched lemon peels with a little sugar homogeneity。
4
Lemonade's spare, about 30 grams of lemon juice, part of the cake paste, part of the face。
5
When the butter is softened, sugar is added and sugar is recommended for easy use. It's not okay to use granular sugar. It doesn't look good when it comes to butter. The hand-to-power egg-to-eating machine gave butter and white sugar to appear lightweight。
6
Three eggs were added in turn, and the eggs were evenly mixed with butter, and the Krabs had five times completed the three eggs。
7
Puff and salt sift in low-banded flour, directly into the basin and evenly mixed with a low-speed egg batterer. Remember to put lemon crumbs on it and add some lemonade。
8
It was then divided into pieces of dried eggs in a mold, full of eight cents, with some butter on it earlier, and easier to demodel when baked。
9
It takes about 30 minutes for the oven to preheat 180 degrees and the cake to be baked. The cake surface gets hard and cuts in the middle with a knife, and it looks better。
10
The baked cake is taken from the surface with a glass of lemon juice while it's hot。
11
The best time for a pound cake is three days later, when the baked cake is cooled and put in a sealed bag, in the freezer room, after three days, with the best taste and taste. In my house, less than three days, not more than one day。