Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Cuisine: Korean
Ingredients: 140g Egg; 130g Sugar; 3g Vanilla extract; 50g Unsalted butter; 80g Sour cream; 1 Lemon zest; 130g All-purpose flour; 4g Baking powder; 20g Lemon juice; 90g Powdered sugar

by Cooking Tree 2020-05-10

written by Cooking Tree Published: 2020-05-10Updated: 2022-05-15

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I made a fluffy pound cake with a refreshing lemon scent ~
It was baked with less butter and sour cream than the basic pound cake.

It is a pound cake that can be eaten with lemon zest with a lot of lemon scent ~

Pour the dough into the mold and squeeze out a thin layer of butter in the middle, and it will crack naturally, so you don’t have to open the oven in the middle and add a sheath.

The pound cake is ripened for more than a day than eating it right away, so you can enjoy a much deeper flavor

Lemon Pound Cake
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Rating: 4.3/5
( 3 voted )

Serves: 6 Prep Time: 40 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

140g Egg
130g Sugar
3g Vanilla extract 
50g Unsalted butter
80g Sour cream
1 Lemon zest
130g All-purpose flour
4g Baking powder

20g Lemon juice
90g Powdered sugar

Instructions

Unscrew the egg, add sugar and vanilla extract, mix gently, and raise the temperature to about 40 degrees with a medium bath.
Whip until a rich foam comes up with a hand mixer, then sift the gravy and baking powder and mix.
Put the dough in a bowl containing salt-free butter, sour cream, and lemon zest melted in a medium bath, mix it, and mix it in the main dough.
Pour the dough into a buttered mold, clean up the air bubbles, bake for 35-40 minutes in an oven preheated to 170 degrees, take it out of the mold, cool at room temperature, seal it, and ripen overnight in the refrigerator.
Mix lemon juice and sugar powder to make the glaze and decorate it by pouring it over the cake.