Lemon pound cake
By VicentaLakin
A simple lemon-pound cake today, butter that makes the cake thicker, sour, sweet lemon cream, makes the cake's whole taste more refreshing, undefeated and delicious, with coffee or red tea, is perfect
Recipe Recommendations
- eggs of 2
- white granulated sugar 85 grams
- lemon one
- unsalted butter 100 grams
- low-gluten flour 100 grams
- baking powder 1 gram
- powdered sugar 70 grams
- lemon juice 15 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Lemon pound cake
1
In the mould, a layer of butter is painted early and a layer of powder is spread thinly。
2
Two eggs of room temperature spread out。
3
A lemon rubs the skin out of the outer layer and goes to the glucose 85 kri (note: don't rub the white part of the lemon, it's bitter)。
4
Room temperature softens 100 grams of salt-free butter, which is applied equally first with an electric omelet。
5
The white sugar is 85 grams ahead, in three equals。
6
Egg fluids are distributed in 4-5 parts, which are evenly distributed each time, followed by egg fluids。
7
Just send the egg fluid to fully integrate。
8
100 grams of low-banded flour and 1 grams of powdered powder。
9
Smash it with a razor。
10
And then you put it in the mold。
11
The oven is preheated 180°C, baked for 30 minutes and cut in the middle, so it will rise。
12
Full rise and full colouring of the surface is seen to cover a sheet of tin paper to prevent the surface from being too focused。
13
Take it out and cool it off。
14
70 grams of sugar powder with 15 grams of lemonade, slowly mixing。
15
Smuggle to become silky paste。
16
Put the lemon cream on the cooled pound cake, just wait for the surface lemon cream to condensate。
17
When the frosting is fixed, cut into small pieces。
18
LEMON POUND CAKE, FINISH O
19
Cut it open, and you'll have a nice afternoon tea. The sour sweets are delicious。
20
Butter makes the cake thicker and lemon frosting makes the whole cake taste better。Lemon pound cake Make Tips
One, the cake paste needs to be fully plattered, making it lighter to eat. Butter must be softened early in the room, and eggs should be so hot in the room。