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

Cut the stems off the strawberries, cut them into quarters, and place them in a heat-resistant dish.
Sprinkle with sugar and lemon juice, cover with plastic wrap and heat in a 500W microwave for 2 minutes.
Once heated, mix gently, cover with plastic wrap, and chill in the refrigerator.

Add room temperature butter to a bowl and mix.
Add the granulated sugar in two parts and mix well with a whisk each time to make it foamy.
Beat the eggs in a separate bowl, add to the butter in 3 parts and mix well each time.
Lightly cut the syrup from step 1 and leave it in another bowl.
Mix the flour and baking powder, sift them in, and mix in with a spatula.
Mix until a little bit of powder remains, then add the pulp from step 1 and almond powder and mix in a cutting motion.

Pour the dough into the mold in 2 or 3 batches, smoothing the surface each time and using a bamboo skewer to fill the mold with the dough until it reaches the corners.
Bake in an oven preheated to 170℃ for 44 minutes.
Bake for about 20 minutes, then remove and use a knife to make a cut in the center of the dough and bake for the remaining time.

Bake until a bamboo skewer inserted into the dough comes out clean, then remove from the mold while still hot.
Brush the remaining syrup on the surface and let it cool.

クッキングシートを剥がす。
粉糖を水で溶いたグラスアローを絞り袋に入れて4にかける。
フリーズドライ苺をトッピングしたら完成。