Lemon pound cake

butter:100g sugar powder:80g egg:2 low powder:100g baking powder:1g fresh lemon:1 vanilla (optional):moderate amount water (sugar water):25g lemon juice (syrup):15g sugar (sugar water):15g sugar pickled lemon peel:5g https://cp1.douguo.com/upload/caiku/2/7/4/yuan_278a1b0ce334355d2245160ca02b6634.jpg

Lemon pound cake

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Lemon pound cake

A fresh lemon will give pound cake a leap of taste. Rich milk flavor with a slight acid aftertaste. The light fragrance of lemon is lingering. There are many kinds of moulds for pound cake. I personally prefer this kind of thin and high. As for cake, I always prefer pound cake. It's easy to operate. There are many flavors to choose. If one day you are greedy for a certain flavor, pound cake can be perfectly presented. In addition to the change of taste, you can add some sandwiches and drenching noodles to add its complex taste.

Cooking Steps

  1. Step1:Peel a lemon. Stir in sugar and set asid

  2. Step2:Soften butter. Sift in sugar powder. Stir with a scraper. Prevent flying powder when stirring

  3. Step3:Beat butter until it's bulky, white and shiny

  4. Step4:Add eggs to the butter paste at normal temperature in several times. Do not add too much each time. Beat them in fully each time and then add the next time

  5. Step5:The egg liquid is completely filled. The butter should be fluffy, delicate and glossy

  6. Step6:After mixing low powder and baking powder, sift into butter by stage

  7. Step7:To be stirred until there is no dry powder. Add the previously pickled lemon pee

  8. Step8:Squeeze out the lemon juice. Pour in the butter paste and mix well

  9. Step9:Mix well. Put the butter paste into the paste ba

  10. Step10:Squeeze the butter paste into the mould. Shake the moul

  11. Step11:On the oven 170. Down 180 degrees. 40 minutes. In 20 minutes, scrape a hole with a knife. Release the mold and brush sugar water immediately after the furnace is put ou

  12. Step12:Boil syrup ~ water and sugar. Let it dry until you touch it. Add the lemon juice squeezed before. Brush the whole cake Seal and refrigerate while war

Cooking tips:1. The butter should be softened fully. 2. The egg liquid should be added into the butter in small amount in several times. 3. After entering the mold, shake the mold and shake out the bubbles. 4. The sugar in pickled lemon peel. The sugar in syrup. You can feel your taste increase or decrease. 5. Lemon juice in the formula. You can feel your taste increase or decrease. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Lemon pound cake

Chinese food recipes

Lemon pound cake recipes

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