Chinese Food
Simple and beautiful butermilk lemon pound cake
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There's a lot of buttermilk left over from making red velvet cake. Just make a pound cake for mom's breakfast. This pound cake uses butermilk and lemon. The sugar content is halved. The taste is light, moist and soft. The production process does not need any superb baking skills. It is absolutely a necessary dessert for lazy people and Xiaobai.
Cooking ingredients
Cooking Steps
Step1:Buttermilk is hard to buy in the supermarket. So first, make your own buttermilk. Milk 250g. Put in 30ml lemon juice and stir well. Leave at room temperature for 10 minutes. A good butermilk will see the milk thicken. It has small lumps. The homemade butermilk is refrigerated for 35 days. The milk is fully fermented at low temperature. The taste will be better.
Step2:It's a big collection of raw materials. Isn't it very simple. Pre preparation - eggs, Buttermilk to room temperature. Butter softened at room temperature. Don't rub the white part of the lemon, or it will be bitter. Preheat the oven to 165 degrees.
Step3:Add salt to the flour, and sift the baking powder. Low gluten or medium gluten flour is OK. Medium gluten taste is more solid. Low gluten is more fluffy. You can try which one you like. Spread a little butter on the mould. Sift in the flour evenly and knock out the surplus flour. (it's easy to demould with this method. The cake's face value is doubled ha ha.
Step4:Beat the softened butter with sugar until fluffy.
Step5:Put in an egg. Mix well. Then put in the next egg and mix well. My eggs are too small. Three are used. Two big eggs are enough. Note: eggs must use normal temperature eggs. Otherwise, they cannot be fully combined with butter.
Step6:Mix the eggs or butter completely. Pour in 1 / 3 room temperature butermilk. Stir well.
Step7:Pour in 1 / 3 flour. Stir well until no dry powder is visible. Then put in 1 / 3 butermilk.....
Step8:Use this method to mix the remaining butermilk and flour evenly. Don't over mix the batter, otherwise it will get cramped easily, which will make the pound cake taste hard.
Step9:Pour in lemon peel, vanilla essence and lemon juice and stir well.
Step10:The batter is smooth and glossy. It's in inverted triangle shape.
Step11:Pour in the flour sprinkled mold. Use a spoon or scraper to scrape the surface evenly. Shake the mold gently. Shake out the bubbles. Bake at 165 degrees for 4555 minutes. Adjust the baking time according to your oven. Wait for the cake to rise. Color the surface. Insert the toothpick into the surface to see if the interior is cooked (very important). After baking, it will be discharged and demoulde
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Cooking tips:A few words - 1. Eggs, butermilk and butter should be placed at room temperature in advance, so that the baking powder can play a better role. The baked cake is also more fluffy. 2. When making pound cake batter, butter must be softened and sent away. The flour and butermilk should be mixed alternately. 3. One of the reasons for the failure of pound cake is that it is not baked well. The outside is mature but the batter inside is still wet. Therefore, it is necessary to use toothpick to test the maturity of the internal batter before baking. 4. I think the pound cake will taste better overnight. It can be made one day in advance. 5. Buttermilk can help the desserts to improve their flavor. It is used to make Qifeng, pancake, biscuit, pound cake, Cupcake and other desserts. It can also be used to make the necessary sourcream for cheese cake. Try it soon. 6. About the amount and size of sugar - this recipe is half sugar version. Because I'm afraid of being fat. Hey
