Fresh taste【Lemon Pound Cake】

Overview

The status of pound cake in the cake world is like vanilla ice cream in the world of ice cream. It is a basic, classic and veteran. Most people like to enjoy the British afternoon tea with a cup of hot black tea or coffee and a piece of pound cake while bathing in the warm winter sunshine in the cold season. Today's lemon fat cake completely changes your conventional concept. It has a sweet and sour taste, super refreshing and not greasy. It is a pound cake that is very suitable for all seasons. The recipe uses a large amount of lemon juice. But after the baking is completed, after three days of refrigeration, the sour taste blends with other ingredients and transforms into a pleasant fresh taste. Therefore, it is recommended that you do not change the recipe easily and reduce the amount of lemon when making it. Be patient and wait for two to three days, and it will reward you with surprises~~ Mold: One pound cake mold (the inner dimensions of the upper mouth are about: 175mm long × 59mm wide × 60mm high)

Tags

• baking
• little fresh
• old man
• afternoon tea
• students
• baking powder
• butter
• cointreau
• egg
• low gluten flour
• fine sugar
• lemon juice
• lemon zest
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Wash the lemon and rub the peel into lemon zest (do not rub the white part, it will be bitter)

   

2. 2 Cut the lemon in half and squeeze the juice for later use

   

3. 3 Add 5 grams of sugar to the lemon zest, mix and leave for 15 minutes to allow the aroma of the lemon peel to evaporate

   

4. 4 Sift the powdered sugar and salt and add to the butter; beat with a whisk until the butter turns white

   

5. 5 Add the egg liquid into the butter in small amounts and several times and beat. Mix evenly each time before adding the egg liquid (must be in small amounts many times, otherwise the oil and water will easily separate. I added the egg liquid nearly 10 times) and beat until the butter is fluffy, white, and very light

   

6. 6 Add lemon zest and beat evenly

   

7. 7 Mix the low-gluten flour and baking powder, sift, and mix with a spatula

   

8. 8 Finally add lemon juice and mix the batter well. Be sure to mix the entire batter until it becomes shiny, so that you can make a delicate and elastic cake base

   

9. 9 Put the batter into a piping bag and pipe it into the pound cake mold

   

10. 10 Place it in the middle shelf of the oven at 180 degrees for 40 to 45 minutes. The top of the cake will be browned, and a toothpick inserted through the cracks will not bring out any wet batter

    

11. 11 While the cake is baking, we are preparing to brush the cake with syrup: put 15 grams of sugar and 25 grams of water into a milk pot, boil until the water boils, and immediately turn off the heat.

    

12. 12 Turn off the heat and add lemon juice and Cointreau

    

13. 13 After the cake is baked, unmold the cake and place it on a wire rack. Let it cool until it is warm. Use a brush to brush the syrup onto the bottom and sides of the cake, as well as through the cracks in the middle.

    

14. 14 Wrap the cake brushed with syrup in plastic wrap and refrigerate. Three days of refrigeration is the best period to enjoy

    

15. 15 Finished product

    

16. 16 Make coffee and eat it. . .