Lemon Pound Cake

Overview

Pound cake is a heavy oil cake. After adding fresh lemon juice, it tastes sweet and not greasy. It was the first time I made this cake, and the taste exceeded my expectations, so I will share the recipe of this cake with everyone.

Tags

• baking
• children
• afternoon tea
• fast food
• butter
• low gluten flour
• white rum
• whole egg liquid
• fine sugar
• lemon juice
• lemon zest
• salt
• water

Ingredients

Steps

1. 1 Wash the lemon and dry it, grate the lemon peel, pickle it with 16 grams of fine sugar, squeeze the lemon juice and set aside.

   

2. 2 Prepare the ingredients, sift the low-gluten flour, weigh the fine sugar, beat the egg liquid, take the butter out in advance and soften it at room temperature.

   

3. 3 Add sugar and salt to the softened butter.

   

4. 4 Use a spatula to mix evenly.

   

5. 5 Then use an electric whisk to beat at high speed for 4-5 minutes until the butter turns white and expands in volume.

   

6. 6 Add the beaten egg liquid to the whipped butter in batches, and beat at high speed for 2 minutes each time until the egg liquid is completely absorbed. Finally, beat at high speed for 2 minutes until the butter has doubled in volume. Always pay attention to the temperature of the butter during the whipping process.

   

7. 7 Add the pickled lemon zest and mix well. The butter is slippery and shiny. If it is close to liquid, it needs to be chilled in the refrigerator before continuing with the next step.

   

8. 8 Then sift in low-gluten flour.

   

9. 9 The mixing method is the same as that for sponge cake. Insert the knife at the 2 o'clock position. When the scraper reaches the 8 o'clock position, hold up the butter paste and flip it quickly. Turn the stainless steel pot on the left hand side and stir in a circle.

   

10. 10 Stir evenly and add 55 grams of lemon juice.

    

11. 11 Stir the batter until smooth and glossy.

    

12. 12 Pour the cake batter into the pound cake mold, shake the mold gently to remove air bubbles, and smooth the surface with a spatula.

    

13. 13 Place in the middle rack of the preheated oven and bake at 175 degrees for about 40 minutes. When baking until the surface is set, open the oven door and quickly score the middle of the cake with a sharp blade, then continue baking.

    

14. 14 Bake until the surface is golden brown and then take it out of the oven. After unmoulding, place it on a baking sheet to cool.

    

15. 15 While it is cooling, make the syrup. Pour the water and caster sugar into a small pot and heat it. When it boils, turn off the heat. After cooling, add lemon juice and white rum and stir well.

    

16. 16 While the cake is lukewarm, brush a layer of syrup on the surface of the cake. After cooling completely, wrap it in plastic wrap and store it in the refrigerator for three days.

    

17. 17 Cut open three days later, the cake tastes soft, light, and very delicate. When you take one bite, your mouth will be filled with the aroma of lemon. It is delicious.