Cooking Steps

1. 

   Step1:Take out the butter in advance, cut small pieces and soften naturally. Clean the surface of the lemon after soaking. Then cut off the yellow outer skin of the lemon with a melon polisher. Pay attention to it when peeling. Don't cut the white layer under the outer skin. It is slightly bitter. After peeling, squeeze out the lemon juice for standby. Mix the low powder and the baking powder for standb

2. 

   Step2:Beat the softened butter with the beater at a low speed. Add the sugar. Beat it at a medium speed until there is no grain and the butter turns white. Then, scrape it with a scraper. Beat the eggs. Mix them with the butter several times (turn the beater at a low speed or oil-water separation will occur easily). Then sift in the mixed low powder and foam powder

3. 

   Step3:Stir evenly without particle

4. 

   Step4:Add lemon peel and juic

5. 

   Step5:Mix the batter well and pour it into the cake mould. Scrape it slightl

6. 

   Step6:The cracks in the middle of the oven are naturally cracked. During the baking process, first mix the frosting water and lemon frosting wate

7. 

   Step7:Insert a bamboo stick to see if there is any wet surface. If not, it will be ripe

8. 

   Step8:Take out the cake from the mould immediately. Brush a layer of icing liquid first, then place it for cooling. Wrap it with plastic wrap and refrigerate for 3 days (a process of returning oil. If you don't pay attention to the taste, refrigerate for a few hours

9. 

   Step9:Take out the frozen cake and pour a layer of lemon icing on i

10. 

    Step10:The frosting solidifies in a flash, so it's poured in one step

11. 

    Step11:Add some Nutcracker decoration to finis

12. 

    Step12:Pound cake after oil return. Lemon flavor taken away is more fresh and not greasy. It tastes soft and moist