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パウンドケーキ（レモンのパウンドケーキ）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

Unsalted butter : 90g
グラニュー糖 : 90g
卵 : 2個
薄力粉 : 100g
ベーキングパウダー : 2g
Lemon peel (for dough) : 100g
(A)Lemon juice : 1/4〜1/5個分
(A) Powdered sugar : 小さじ1/2〜1
(B) Powdered sugar : 30g
(B)Lemon juice : 約6g
レモンピール(仕上げ用) : 適量

Time required

65minutes

Procedure

1) Prepare the lemon peel 00:42
Cut the lemon peel (for the dough) into 3-5 mm cubes.
2) make the dough 00:59
Place unsalted butter in a bowl and heat in the microwave until softened.
Mix with a whisk.
Divide the granulated sugar into two parts and mix each time until it becomes white and foamy.
Beat the eggs and divide into 4 or 5 times, stirring each time to emulsify.
Mix the flour and baking powder and sift in.
Mix in a cutting motion with a rubber spatula.
Add 1 and mix.
3) bake 03:48
Pour 2 into the pound cake mold in 2 to 3 batches, leveling each time.
Make a dent in the middle.
Bake in an oven preheated to 170 degrees for about 42 minutes.
After 20 minutes, cut a slit in the center of the dough with a paring knife.
Insert a bamboo skewer to check if the batter sticks to the dough.
Drop the mold to remove the hot air and remove from the mold.
Apply mixed (A) to the surface.
4) グラスアローを作る 05:30
ボウルに(B)を入れて混ぜる。
5) 仕上げる 05:46
パウンドケーキにレモンピール(仕上げ用)を乗せる。
4を塗って完成。

Point

・Use a 17cm x 7.7cm x 6cm pound cake mold.
・Use medium size eggs.
・Make the lemon peel in advance.
- Line a pound cake mold with baking paper.
・If you add granulated sugar when making the dough, whisk it well to get a hearty baked product.