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
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.
