Lemon Pound Cake

Overview

The enemy of high-calorie dieters, but you won't be able to stop after one bite. The pound cake will conquer the picky ones with its mellow taste. Under the influence of butter, every bite is full of rich fragrance. Adding a little lemon zest to the pound cake changes the taste of the pound cake. The refreshing fragrance of lemon relieves some of the greasiness and adds a layer of texture to the taste.

Tags

• baking
• little fresh
• afternoon tea
• students
• cake flour
• egg liquid
• unsalted butter
• yellow lemon
• powdered sugar

Ingredients

Steps

1. 1 Soften the butter at room temperature until a toothpick can be easily pierced

   

2. 2 Beat three eggs for use

   

3. 3 Only take the yellow peel part of the yellow lemon zest. Do not mix the white peel part into it to affect the taste

   

4. 4 Add softened butter to powdered sugar and beat until white

   

5. 5 Add the egg liquid in 4 batches and stir to combine

   

6. 6 Sift in the flour, pour in the lemon zest and mix well

   

7. 7 Pour into the mold and scrape it flat [My mold is 3-neng 25cm]

   

8. 8 Preheat the oven to 180 degrees in advance and bake the middle and lower layers for 37 minutes.

   

9. 9 After baking for 17 minutes, pull out the cake and make a slash across the cake [Please adjust the time and temperature appropriately according to your own oven]

   

10. 10 Take it out of the oven and pour it out to cool