Chinese Food
Lemon pound cake
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It's said that pound cake is a heat bomb. But it's really delicious. Anyway, I can't refuse it. No matter spring, summer, autumn and winter ~ lemon pound cake. Because a lot of lemon juice is added, it neutralizes the sweet and greasy taste of pound cake. It's also very fresh after cold storage.
Cooking ingredients
Cooking Steps
Step1:First of all, prepare the necessary ingredients. Apply a thin layer of butter on the inner wall of the pound cake mould to prevent sticking. After cleaning, wipe out the lemon scurf with the scurf tool. If the lemon scurf is large, it can be choppe
Step2:Cut the peeled lemon. Squeeze out the lemon juice for later us
Step3:Soften the butter without salt. Add 1 / 2 sugar powder. Beat with electric beater
Step4:Beat butter until it's bulky and white. Add the remaining 1 / 2 sugar powder. Continue to beat
Step5:Butter and powdered sugar blend. Bulky. Lighter. Add 1 egg. Beat with electric beater until fully absorbed
Step6:Add 1 egg again. Continue to beat with electric beater until fully absorbed
Step7:Whisk the butter and egg mixture until they are well combined. Add lemon peel and beat well
Step8:Mix low gluten flour, almond powder and non aluminum baking powder evenly. Sift and ad
Step9:Use scraper to mix evenly until there is no dry powde
Step10:Add 30g fresh lemon juic
Step11:Use a scraper to mix evenly. The cake paste after mixing is fine and gloss
Step12:Put the mixed cake paste into the decoration bag. Squeeze it into the pound cake mol
Step13:After the cake paste is put into the mold, shake the mold slightly to let out the bubbles. Then use a spoon or scraper to wipe it smooth. Make the middle of the cake paste lower and the two ends slightly higher. This will help the cake to have natural cracks in the baking process
Step14:After the oven is preheated at 180 ℃ for 10 minutes, put it into the middle and lower layers of the oven at 170 ℃ and bake for 50-55 minute
Step15:After baking, demould immediately after dischargin
Step16:In the baking process, you can make the sugar water for brushing. Add the sugar to boil until the water boils. Add the fresh lemon juice after cooling. After the cake is demoulded, brush the sugar water while it is hot. Brush the sides, corners and surfaces. Brush all the sugar water
Step17:After brushing the sugar water, let the cake cool slightly. Put the plastic wrap on the cake and refrigerate it for 2-3 days. After the sugar water is completely absorbed, the flavor will be better.
Step18:Sealed for a day. I can't wait to take it out and enjoy it. Ha h
Step19:Rich lemon flavor. Very fresh
Cooking tips:1. Butter must be used well. The pound cake made in this way will be fluffy and delicate. 2. Be sure to use fresh lemon juice. Eggs should be at room temperature. 3. When you brush the sugar water, you should brush it when the cake is warm. All the corners are in place. 4. The pound cake is refrigerated and sealed for 2 to 3 days. It tastes better. 5. Oven temperature is different. Baking temperature and time are for reference. Please adjust according to your own oven temperature. There are skills in making delicious dishes.
