Lemon Cream Pound Cake Recipe

For many foodies, seeing delicious food is their greatest happiness. So today I will give you a chance to learn how to make this lemon cream pound cake with me. I believe that it will taste even better when you do it yourself!

1. Mix the low-gluten flour, almond powder, powdered sugar and baking powder, sift and set aside.

2.12 Beat the eggs; soften the butter at room temperature; grind the lemon peel into powder using a grinder, add 10 grams of fine white sugar and mix evenly; cut the lemon and squeeze out the lemon juice for later use.

3.21 Put the sifted flour materials, salt, milk and softened butter into a mixing bowl.

4. Beat with a whisk at slow speed until the butter is completely absorbed, the batter turns white, and the texture is relatively fluffy (stop a few times in the middle and scrape the edge of the container with a rubber spatula so that all the ingredients can be fully mixed).

5. Add the egg liquid in 3 to 4 batches. Use a whisk to stir slowly until the egg liquid is completely absorbed, then add the next egg; after the egg liquid is completely added and absorbed, continue to stir slowly until the batter is soft and smooth; then add the lemon peel and lemon juice in step 2 in turn, continue to stir slowly until the batter becomes brighter and whiter, and the pound cake batter is complete.

6. Pour the batter into the mold until it is about 70% full.

7. Preheat the oven to 180℃, middle layer, for 40 minutes.

8. Paired with a glass of cold watermelon juice, it is a great summer refreshment.

This lemon cream pound cake is not as difficult to make as everyone thinks. As long as we follow the steps, we can make a delicious dish. Housewives who like to cook, hurry up and try the dish introduced by the editor today.