Lemon and honey cake recipe-Chinese Food-best chinese food recipes-cooking food

Lemon and honey cake

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Pound cake originated from England in the 18th century. It is a heavy cream cake with solid and delicate internal organization, rich milk flavor and moist taste. Lemon pound cake is based on the original pound cake with a little more fragrance and sweet and sour taste, reducing the sweet and greasy taste of the cake itself. Pound cake body brush with sugar water will make the cake more dense, sweet and refreshing.

Cooking ingredients

low gluten flour:100g

Cooking Steps

Step1:1. Making honey lemon slices - cut 1 lemon into 12mm slice

Step2:2. Pour 50g of sugar and 80g of water into the small milk pot. Boil over a small heat and add the cut lemon slices. Cook over a small heat until the lemon slices become transparent and turn off the heat. Take out the lemon slices and place them. Cool the remaining syrup for later use in sugar water production.

Step3:3. Making cake - soften butter at room temperature. Add sugar powder and beat evenly with electric eggbeater at low spee

Step4:4. Turn it from low speed to high speed until the color turns white and the volume becomes larger obviously (ignore the color of the photo taken. Just beat it to a little whiter than the color of butter

Step5:5. Add the egg liquid (add the egg liquid in several times. Add the egg liquid every time to make sure that it is completely mixed with butter, and then add the next time. The time is about 8 minutes). In the middle, do not stop using the scraper to scrape the butter around the basin to the middle until the volume of the butter and all the egg liquid completely mixed increases to twice

Step6:6. Sift in low gluten flour, baking powder and sal

Step7:7. Mix butter and flour by turning until the paste is smooth and free of particle

Step8:8. Add lemon crumbs, lemonade and batte

Step9:9. Start warming up the oven 170 degrees up and down.

Step10:10. Pour batter into the mold. Knock hard on the table. Remove the bubbles in the batter. Spread the honey stained lemon slices on the surface

Step11:11. Bake in preheated oven for 45 minute

Step12:12. Make sugar water - mix the lemon syrup after cooling with drinking wate

Step13:13. The cake is demoulded when it is cooled down to the remaining temperature. Each side of the cake is coated with sugar water. Repeat the brushing to keep the cake wet

Step14:14. Wrap it with plastic wrap and refrigerate it for 24 hours, then take it out and reheat it, then slice it. (edible time - refrigerated for 1 week