How to make lemon pound cake with frosting ?
The first time you make this cake, you can halve the above ingredients and make a test batch
Eggs, butter and whipping cream should be brought back to room temperature
Butter should be placed in a large deep bowl and melted naturally at room temperature
Eggs and lemon should be rinsed on the outside, and set aside to be dried
Omit the baking soda, and leave the baking powder at the original amount
Lemon frosting. Please use powdered sugar, and make the frosting after the cake is baked
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Please soften the butter in a large bowl at room temperature; in a separate bowl, add the sugar, and grate the lemon zest into the bowl with a paring knife; and in a third bowl, beat the eggs into the bowl and whisk them together.
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When grating the lemon zest, please do not grind the white inner membrane to avoid a bitter flavor.
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Rub the sugar carefully: This trick comes from the idea of French dessert master Pierre Hermé Pierre Hermé to make lemon buttercream pound cake, why do you need to rub the lemon zest and granulated sugar thoroughly first? The answer is that this allows the lemon flavor to blend perfectly with the sugar, and the aroma will be more vivid and overflowing.
Because I've tried both the rubbed and unrubbed versions, and it turns out that rubbing the lemon sugar makes the lemon flavor more intense, which I highly recommend.
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Cream the butter on medium-low speed with an electric mixer, keeping it moving in a circle in the same direction, until the butter is soft and creamy as in the photo.
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Add the lemon sugar to the butter in five additions, mixing on medium speed until it turns slightly white and creamy.
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Add the egg mixture in five batches, using the mixer on low speed, and mix thoroughly. Preheat the oven to 170 degrees Fahrenheit.
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The key to mixing is speed and uniformity. Don't overdo it, and use a silicone spatula to bring the edges of the cream to the center from time to time during mixing.
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Pour in the lemon juice, whipping cream, and salt. Sift half of the flour, baking powder, and baking soda through a mesh sieve and mix well with a spatula, then sift the other half of the flour into the mixture and mix well again.
The batter should be mixed until no dry flour is visible, scraping thoroughly all around the bowl.
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Pour the batter into the baking mold, scrape the surface with a silicone spatula to smooth it out, and then lift the entire mold off the table parallel to the table, and tap it on the table 2 to 3 times to help the excess gas escape.
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Place the cake in the oven and bake at 170 degrees Celsius for 40~45 minutes. Halfway through the baking time, open the oven and run a fruit knife vertically down the center of the batter to make a knife cut, which not only beautifies the appearance, but also helps the baking process. When the cake is done, insert a bamboo skewer into the center of the cake, and if it comes out without sticking, it means it's done.
Use insulated mitts to remove the cake from the oven, then place the cake and its mold on a wire rack for 5 minutes to set. 5 minutes later, turn the cake upside down and let it rest on the rack for 30 to 45 minutes.
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When the cake is still slightly warm, you can make the lemon icing. Stir together the powdered sugar, lemon juice, and lemon zest to form the runny, translucent syrup shown in the photo. This ratio is so that the icing will still look like the original cake when it's solidified, and it will be crunchy and light but not heavy.
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Brush the cake with layer upon layer of the beautiful lemon icing, and when you're done, you can reproduce some of the lemon zest on the cake for an even more aromatic ride.
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Well, the image of that flowing down the sides of the cake is really mesmerizing.
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As you proceed, place a large baking sheet or cutting board underneath the cooling rack to catch the dripping frosting.
Brushing the frosting should not be done when the cake is too hot, as this will cause the sugar to melt and turn into sugary water that will moisten the outer layer of the cake.
After cooling thoroughly, the icing will harden and become translucent, at which point it will be sealed and packaged in the refrigerator for chilling.
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The cake is solid and moist, with just the right amount of sweet and sour lemon sugar crunch to eat, full of fresh and full of lemon flavor, and then a cup of black tea is a match made in heaven, so happy.
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