Moist Lemon Pound Cake with Lemon Glaze

I made this cake for my best friend birthday, glad they like it 😁 This moist, not too sweet, with an intense refreshing lemon flavor is my current favorite pound cake. Nothing like freshly juiced lemon juice, I recommend don't use any artificial flavor for this cake 😄 I actually remade this cake a few times and try using lemon artificial flavor and the result is very different, lemon juice really enhance the lemon flavor much more.

Makes 2
120gr unsalted butter
70gr salted butter

150gr confection sugar ( sifted )
1tsp Lemon zest ( from 1 large lemon )
4 large egg
190gr almond powder
 45gr all-purpose flour (sifted)
1/4tsp baking powder
55ml Lemon Juice ( from 1 large lemon )
Edible flower

Lemon Glaze:
190gr  confection sugar
40ml  lemon juice

1. Preheat oven to 170c, spread butter and sprinkle some flour in small chiffon pan d: 10cm and turn to coat perfectly.
2. Cubed unsalted and salted butter (or you can just use unsalted butter and add a pinch of salt), add confection sugar and lemon zest, use stand mixer beat until light and silky. Scrape the bowl.
3. Mixer on low, add the egg to butter mixture one at a time alternately with 1/3 almond powder until all the mixture in.
4. Fold in all-purpose flour and baking powder, until corporate, then fold in lemon juice.
5. Scrape into chiffon pan and level batter. Bake for 35-40 minutes or until a toothpick inserted and come out clean.
6. Place on the cooling rack until cooled down.
Lemon glaze:
1. Mix confection sugar and lemon glaze until smooth and pourable.

Pour lemon glaze on lemon pound cake and add some fresh edible flower
Enjoy :)



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