Lemon Pound Cake

Clean the lemon and use a zest knife to scrape out the lemon zest. Be careful not to remove the white flesh.

Add a little sugar (this amount is not written in the recipe because it is only used for marinating), mix well and marinate.

Cut the lemon in half and use a manual juicer to squeeze out the lemon juice and set aside.

When the butter is softened, add powdered sugar and prepare to whip.

Whip the butter until it becomes light.

Add the eggs one at a time and continue beating until the butter and eggs are completely blended each time without separation of oil and water.

Mix together the almond flour and cake powder.

Add the powder to the butter.

Add lemon zest and mix well.

Add the lemon juice in the main ingredients and continue to stir evenly.

After the whole mixture is mixed evenly, it will be fine and smooth.

Pour into the mold and preheat the oven to 170°C for about 50 minutes.

While baking, let's boil the sugar water, mix all the ingredients, put it in a non-stick pan, and cook over low heat.

Bring to a boil and then turn off the heat.

Pour out the sugar water and set aside.

After baking, take out the pound cake and brush it with sugar water while it is hot. When the pound cake is cool, take it out and put it in a plastic bag and refrigerate it for 2 days before eating.

Slice and serve the chilled pound cake.

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