Lemon Pound Cake
Overview
The texture is solid and fragrant [Lemon Pound Cake] Regarding baking, you still need to learn a little bit and make progress little by little. There are still many unknowns! I always thought that pound cake was high in calories and I didn’t make it. In fact, that was just an excuse to be lazy. Hey, it’s okay to eat it occasionally. Pound cake is also called four-quarter cake. The ingredients of sugar, oil, egg powder are 1:1:1:1. On the basis of this basic ingredient, add your favorite dried fruits or dried fruits, and you can create cakes with various flavors. The pound cake is more convenient to operate, especially this season. The cream is easier to beat. If you are confident about whipping the cream, you don’t need to add baking powder. The texture of pound cake is completely different from that of sponge chiffon. It is solid, dense, sweet and fragrant, which is great. Today I used lemon, grated the lemon peel and added it, and then used some lemon juice. The taste of the cake naturally has a hint of lemon fragrance. I also put lemon slices on top of the cake and sprinkled with sugar. The baked lemon slices are bitter, sweet and sour, which is very durable to taste.
Tags
Ingredients
Steps
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Material diagram.
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Soften butter at room temperature, add sugar and mix well.
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Wash the lemon and grate it into thin strips. Set aside.
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Add the egg liquid in portions, beating each time until completely combined,
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Squeeze in 1cm thick slices of lemon juice.
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Beat thoroughly and evenly, the cream will obviously turn white and increase in volume.
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Mix the flour and baking powder evenly.
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Sift into the egg batter and add lemon zest
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Mix well. The technique is casual, don't make circles, just be irregular.
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Put the batter into the mold, put lemon slices on it and sprinkle with crushed sugar.
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Preheat the oven to 180 degrees in advance, bake for 25 to 30 minutes, and take it out of the oven.
