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Lemon Weekend Pound Cake Recipe Cooking tree

Lemon Weekend Pound Cake Recipe

by Cooking Tree

Lemon Weekend Pound Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a pound cake with a definite lemon presence~
This time, I used the flower batter method to knead the dough without worrying about separation.
In the flower batter method, flour is first mixed with butter and then liquid ingredients are mixed, so it seems to be a pound cake with a softer and softer texture.
You can make smooth dough and high-quality pound cakes by using all ingredients at room temperature.
Baked with lemon juice and lemon zest, it is full of fresh flavor. After aging it for a day, the flavor is much deeper and it was really delicious!
Enjoy watching~♬~

  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Lemon Weekend Pound Cake Recipe Cooking tree
  • Ingredients Lemon Weekend Pound Cake Recipe Cooking tree

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Weekend Pound Cake Recipe Cooking tree

Lemon Weekend Pound Cake

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 150g Egg
  • 130g Sugar
  • 1g Salt
  • 30g Honey
  • 150g Unsalted butter
  • 130g Cake flour
  • 4g Baking powder
  • 20g Lemon juice
  • 2g Vanilla extract
  • Lemon zest

  • 100g Powdered sugar
  • 22g Lemon juice

Instructions

  1. Apply soft unsalted butter to the mold using a brush, add flour, coat it, shake it off, and put it in the refrigerator.
  2. Add sugar, salt and honey to eggs and mix until sugar is dissolved.
  3. Gently loosen unsalted butter that has softened at room temperature, sieve soft flour and baking powder, and mix.
  4. Divide the egg mixture into 3 parts and mix. Add lemon juice, lemon zest, and vanilla extract and mix.
  5. Put it in a mold, flatten it, smooth the top, and bake in an oven preheated to 165 degrees for about 40 minutes.
  6. Add lemon juice to sugar powder, mix, pour over cake and apply all over.

Notes

Mold size : 24cm x 6.5cm

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~


Enjoy


🇰🇷🇰🇷 See recipe in Korean 🇰🇷🇰🇷

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