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Lemon pound cake | Easy recipe at home related to cooking researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Unsalted butter : 70g
砂糖 : 40g
卵 : 2個
(A)レモン汁 : 大さじ1
(A)レモンの皮 : 1/2個
(A)牛乳 : 40ml
ホットケーキミックス : 150g
粉糖 : 50g
(B)レモン汁 : 大さじ1
(B)レモンの皮 : 適量

Time required

60minutes

Procedure

1) Make dough 03:02
Wash the lemon, cut it in half, and scrape the lemon zest. Squeeze the lemon juice and rub it with a tea strainer. Put butter in a bowl, knead, add sugar and mix. Put the eggs in another container, loosen them, and mix them with butter little by little. Add the ingredients of (A), mix well, sift the pancake mix, and mix until it is no longer powdery.
2) 焼く 07:08
オーブンシートをはめ込んだ型に1を入れ、表面をならす。160度のオーブンで10分焼き、中央に切れ込みを入れ、更に30～35分焼く。型から外してケーキクーラーにおき、粗熱を取る。
3) アイシングを作り、仕上げる 08:32
Add the lemon juice of (B) to the powdered sugar, mix and hang it on the pound cake. Put the lemon zest of (B) on it, and when the icing hardens, it's done.

Point

・ A recipe for a simple lemon pound cake that is moist and fluffy with the sourness of lemon.
・ For lemons, use domestically produced lemons that do not use preservatives, wash them thoroughly and wipe off the water.
・ Commercially available lemon juice may be used instead of raw lemon. It is recommended to use raw lemon because it has a nice scent.
・ By adding lemon zest to the dough, you can make a fragrant pound cake.
・ Be sure to return the butter and eggs to room temperature before using.
・ Mix the butter well and let it soak in air for a fluffy finish.
・ To prevent separation, add 1 tablespoon of egg juice to the butter and mix.
・ After adding the pancake mix, mix it by cutting it vertically so that it swells well when baked.
・ If you make a notch in the center of the pound cake during baking, it will look good.
・ When removing the heat, cover it with kitchen paper to prevent the surface from drying out.
・ Icing should be done after the pound cake has cooled well.