Warm pound cake~~lemon flavor

Overview

It’s quite time-consuming, but it’s very fulfilling. This cake needs two days to be sweetened before it is delicious. It goes well with black tea and black coffee. It has a strong lemon aftertaste. It will not taste good if you eat too much. This recipe is for one pound cake mold. I usually bake 2⃣️ at a time.

Tags

• baking
• breakfast
• students
• almond flour
• baking powder
• big lemon
• cake flour
• cultured butter
• egg
• lemon peel
• sugar
• lemon juice
• powdered sugar
• water

Ingredients

Steps

1. 1 Scrape the lemon zest and set aside. One lemon zest is enough for one mold. About 10g

   

2. 2 I use a small tool from Sanneng, which is very convenient, fast and saves trouble.

   

3. 3 Cut the fresh lemon in half and squeeze out the juice. Each lemon produces about 50-60 ml of juice.

   

4. 4 Squeeze out the juice. 50g of juice from one bottle is enough. Then, tear it apart and soak it in water to drink.

   

5. 5 Let the butter soften at room temperature and you can poke holes with your hands.

   

6. 6 Add powdered sugar and beat until the color becomes lighter and the volume becomes slightly larger.

   

7. 7 It looks like this, people say, in the shape of light feathers, haha.

   

8. 8 Beat the eggs and add in little by little. If you are using a hand-held whisk, do it at least 3⃣️ times. When the mixture is completely blended, add the next one. Pay attention to the room temperature. If it exceeds 24 degrees and falls below 16 degrees, the whipping state of the butter will be affected. If it's too high, the water and oil will separate, but if it's too low, it won't open, which is very laborious. In fact, the butter for many biscuits is almost pound-for-pound, which is the key to success.

   

9. 9 Sift cake flour, almond flour and baking powder three times. I usually go there twice. The almond flour I use is specially made for macarons and is already very fine, so I don’t have to worry about it. Add the butter into the butter in two batches, cut from the two o'clock direction to the eight o'clock direction, then turn it up, shake it, drop it, turn it into a bowl, and repeat it, which is similar to Chiffon's flour mix.

   

10. 10 Mix until there is no dry powder and the batter has a certain gloss, then add lemon zest. Don't stir too much, and be careful not to stir back and forth in the forward and reverse directions. The batter will become smaller in volume. Personally, I think it will defoam.

    

11. 11 Put the batter into the mold. You will find that the mold looks small and can be filled easily. Arrange it so that the middle is low and the two ends are high, so that beautiful cracks can appear. Some people say that if you dip a knife into melted butter and scratch it, you will get nice cracks. This is not necessary. After the butter is beaten, cracks will appear naturally.

    

12. 12 Heat the oven to 170 degrees for 50-55 minutes. The fire in my oven is weak, the upper heat is 190, and the lower heat is 170. The temperature in the oven shall prevail. Please adjust it yourself. The current status is 15 minutes.

    

13. 13 After 20 minutes, the natural cracking lines will become beautiful. If the butter does not open, it will not crack well. At this time, you can use the tip of a knife to scratch it. If the water and oil are separated, the cracks will be small and messy horizontal lines, which is terrible, I have done it before.

    

14. 14 At 40 minutes, the surroundings are colored, but the color in the middle is still light. Note, if your oven is on high heat, be careful to cover it with tin foil so that the color is not too heavy.

    

15. 15 Cracks naturally and is beautiful. The baking time must be enough, otherwise it will still collapse after coming out of the mold, no, okay, look.

    

16. 16 You can prick it with a skewer. If there is no residue, it will be good. If there is, continue to bake for a while.

    

17. 17 Forgot to mention the sugar water. Boil the sugar water during the baking process. Stir constantly to prevent it from getting mushy. Just boil it until it forms big bubbles. When it cools down a bit, add lemon juice. Otherwise, the high-quality vitamin C will be scalded to death. Take it out of the oven and knock it upside down. Brush it with sugar water while it's still hot. Pay attention to the corners, which are especially watery. Don't be afraid. Just brush it. The ratio of sugar water is just right. Brush it all over.

    

18. 18 When it is slightly warm, wrap it in plastic wrap, put it in the refrigerator, and refrigerate it for 24 hours.

    

19. 19 On a warm afternoon, brewing a pot of old white tea is perfect.

    

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