Lemon Cream Cheese Mini Pound Cake

Materials:

170g of low gluten flour, 110g of cream cheese (softened at room temperature), 130g of butter (softened at room temperature), 135g of sugar, 120g of eggs, 35g of yolks, 1g of salt, 5g of baking powder, 1 lemon

Decorative materials:

Frosting 155g, 30g lemon juice, 8 dry lemon slices, 8 chocolate flowers

Methods:

1. Lemon scrubbed clean with salt, take 4g peel, 47g lemon juice spare (17g for cake batter, 30g for frosting).

2. Add the sugar to the lemon peel and mix well.

3. Add egg yolks and whisk well.

4. Beat the butter and cream cheese until smooth, add the salt and sugar and lemon peel and beat until the color is white and the volume swells.

5. Step 3 of the egg mixture added to step 4 in small batches, each time to beat well before adding the next.

6. Sift in the flour and baking powder and mix well, then add 17g of lemon juice and mix well. Fill a piping bag and squeeze into a mold 8 minutes full, shaking out the air bubbles. Bake in a preheated oven at 160 degrees for 23 minutes, remove from the oven and allow to cool for a while before removing from the mold to cool.

7.155g of frosting mixed with 30g of lemon juice until thick and creamy, but still runny. Put it into a piping bag, squeeze it onto the top of the cake, and stick dried lemon slices and chocolate flowers on it while the icing is still wet.