Frosting Honey Lemon Pound Cake recipe diagram 1

1.① Flour and baking powder sifted and mixed well

② preheat the oven at 170 degrees

3 baking mold paper laying (baking molds are first coated with a thin layer of salad oil and then baking mold paper laying on the words will be more comfortable)

4 cream the night before the return of the ice so that it is soft

2.cream and sugar beat to creamy form

3.then slowly add the eggs in two parts to play well, then add honey and lemon.

2. Cream the butter and sugar until creamy

3. Slowly add the eggs in two additions and mix well, then add the honey and lemon juice and mix well

4. Add the lemon zest and mix well

5. Add the sifted flour and baking powder, and gently mix with a plastic mixing stick to blend in well

6. Pour the omelette into the model, and then gently knock it against the table.

Pour the char into the model and gently tap it against the table to let the air escape,

and then bake it in the oven at 170 degrees for about 40 minutes, about 30 minutes, then cover the cake with aluminum foil.

Because each oven is slightly different, so please use your own discretion.

7. Bake for about 10 minutes, dip a knife in water and gently cut a line down the middle of the cake,

After baking, there will be a beautiful crack

8. Frosting method, mix powdered sugar and milk can be used to eat when you want to eat the cake can be drizzled on the surface of the cake

9. Pound cake baked, wrapped in aluminum foil and placed in the refrigerator After baking, wrap the pound cake in aluminum foil and put it in the refrigerator for a day to make it more delicious.