Lemon Pound Cake

Overview

Lemon cake with heavy oil, as you can see from the origin of the name, it was originally named because the ingredients required one pound of eggs, oil, flour and sugar. The recipe used today is not the original recipe. The amount of oil has been removed, and lemon juice and lemon peel have been added. It is fragrant with a hint of freshness. Make you want to eat more. Ingredients: 160 grams of butter, 160 grams of powdered sugar, 200 grams of eggs, juice of 4 lemons, 50 grams of baking powder, 4 grams of salt, 2 grams of lemon, 10 grams of sugar (for pickled lemon peel). Method:

Tags

• baking
• baking powder
• butter
• cake flour
• egg
• lemon
• sugar
• lemon juice
• powdered sugar
• salt

Ingredients

Steps

1. 1 Wash the lemon and use a peeler to peel off the lemon peel. Be careful not to peel the white part. After peeling, add 10 grams of sugar to marinate.

   

2. 2 Squeeze lemon juice and set aside.

   

3. 3 Prepare other ingredients, mix and sift flour and baking powder.

   

4. 4 Soften the butter and cut it into cubes. The optimal temperature for butter to be whipped is room temperature, around 20 degrees.

   

5. 5 Prepare the mold. Preheat the oven to 180 degrees.

   

6. 6 Add powdered sugar to butter.

   

7. 7 Use an electric beater to beat until the egg becomes large and pale in color.

   

8. 8 Add the eggs in batches, beating well each time before adding another one. The picture shows the butter after adding the eggs.

   

9. 9 Pour the previously prepared powder into it.

   

10. 10 Mix evenly with a spatula, add lemon zest and mix evenly.

    

11. 11 Load into mold.

    

12. 12 Put in the preheated oven at 180 degrees for about 45 minutes. Make sure to cover with tin foil after coloring.

    

13. 13 Remove from the mold and cut into pieces after cooling. It will taste better after being refrigerated.