Cooking Steps

1. 

   Step1:Lemon peel read

2. 

   Step2:The butter softened at room temperature is stirred and scattered, and the sugar is fully stirred until it turns white. When it's cool, it can be beat with water with a little heat insulation. The butter is best kept at a temperature of 20 degrees

3. 

   Step3:Add the egg mixture in small amounts in several times. After each addition, stir until it is completely fused, and then add the next time. Until all the egg solutions are added

4. 

   Step4:Butter until fluffy and delicate, add lemon pee

5. 

   Step5:Sieving powde

6. 

   Step6:Mix until the batter is rough and smooth

7. 

   Step7:Put the batter into the pound cake mould. I use the pound cake mould of 23x5x6.5 cm. For reference, my mould is non stick. If it is not stick proof, lay oil paper in advance

8. 

   Step8:Put it into the preheated oven 180 degrees for 30 minutes. Insert the toothpick and pull it out. No batter. It's very clean. It means it's cooked

9. 

   Step9:When filling batter, it should be concave in the middle and high on both sides. When baking, it will bulge in the middle

10. 

    Step10:Prepare icing during this period. Cut pistachios into pieces. The icing is made by fully mixing sugar powder and lemon juice into a slow dripping shape. This consistency is enough

11. 

    Step11:After demoulding, decorate the surface, drench with sugar coat, then drench with lemon curd and sprinkle with pistachio

12. 

    Step12:Bag, seal and refrigerate for one day. 25 days is the best time to enjo

13. 

    Step13:Cut it. It tastes good and soft

14. 

    Step14:Beaut

15. 

    Step15:Fragranc

16. 

    Step16:I love i