Cooking Steps

1. 

   Step1:Soften cream cheese at room temperature. Add 30g sugar. Heat with water until smooth.

2. 

   Step2:Butter softens at room temperature. Add salt and 30g sugar. Beat until white. Volume expands obviously. Add cream cheese to the butter and mix well.

3. 

   Step3:Remove the shell of the egg and mix it into the egg liquid. Add butter and cheese in several times and mix well. Add some egg liquid again after the butter and cheese are completely integrated with the egg liquid each time. Make butter and cheese egg paste.

4. 

   Step4:Squeeze the lemon juice from the fresh lemon. Add the butter, cheese and egg batter and mix well.

5. 

   Step5:Add the baking powder to the low gluten flour. Sift twice. Add the butter, cheese and egg paste. Mix gently with the rubber scraper.

6. 

   Step6:Preheat the oven at 175 ℃. Pour the cake paste into the pound cake mold with baking paper. Use a knife to draw a line in the middle. Put it in the middle of the oven. Bake at 175 ℃ for 40 minutes.