Split Egg Lemon Pound Cake

Overview

In the cold and hot winter months, I like to make high-calorie snacks to replenish my energy~~. But now I also want to eat it. This time I used the method of beating egg whites. The texture of the pound cake is really light. I paired it with a cup of hot fruit tea and ate one piece after another...

Tags

• baking
• afternoon tea
• cake flour
• egg yolk
• unsalted butter
• white sugar
• lemon juice
• lemon zest
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Prepare all kinds of materials

   

2. 2 Beat a few drops of lemon juice into the egg whites, add 50g sugar in 3 batches and beat until dry peaks form

   

3. 3 Put the softened butter at room temperature into a basin, add 2g of salt and beat until smooth, then add 50g of powdered sugar

   

4. 4 Beat until smooth

   

5. 5 Add the egg yolk several times and beat until combined. Beat until the butter and egg yolk are fully blended, and there will be no separation of water and oil

   

6. 6 Add lemon juice all at once, stir well and then add lemon zest

   

7. 7 Mix the meringue with the butter and egg yolk paste in 3 batches and mix well

   

8. 8 Add sifted flour and mix well

   

9. 9 Pour into the anti-stick mold, 2 small fruit strips

   

10. 10 There's still a lot left, so I'll install one more mold

    

11. 11 Place in the preheated oven at 175 degrees, middle rack, for 50 minutes