A cup of black tea, a small piece of fresh lemon pound cake, bring endless enjoyment to a bright spring afternoon.

WHAT YOU NEED

Ingredients

60 grams of low-fat flour
60 grams of unsalted butter
Eggs 70 grams
10 grams of lemon peel
100 grams of fine sugar
3 grams of flour
A little bit of sea salt
40 grams of cream
10 grams of rum

How TO MADE Lemon pound cake - a little refreshment wrapped in heavy oil

Steps 1 to 4

1. The powder is mixed with a sieve, and the mould is oiled.

2. Preheat the oven to 160 degrees.

3. Peel the lemon peel into white sugar, mix evenly, and let stand for about 10 minutes.

4. Add half of the salted egg juice to the lemon sugar and mix evenly, and add the remaining egg juice twice, stirring evenly, without stirring.

5. Add the rum and cream in turn, stir evenly, and then add the melted butter to the mixture evenly.

6. Add the screened powder three times and mix gently with a scraper.

7. The dough is poured into the mold and baked.

8. 160 degrees, 30 minutes.

9. The fine sugar is added to the water, heated in the microwave until dissolved, then added to the lemon juice, cooled for backup.

10. (Sugar: 25 grams of fine sugar, 30 grams of water, 15 grams of lemon juice)

11. Before baking, insert a bamboo stick into the center of the cake, and the bamboo stick is clean and cooked.

12. Immediately after the cake comes out of the oven, it is removed from the mold, placed on a shelf, brushed with heat on top and around the syrup, and left to cool.

13. It tastes better if you keep it in the fridge for a day!

Handy cooking tips

　　The white sugar is actually only 70 grams, but it's still sweet and can be adjusted on its own.It tastes better when refrigerated.Be careful, it's better to go around.This pound cake doesn't have any butter on it, but the moist, soft texture of the cake doesn't change at all (no need to wash the egg batter).