柠檬糖霜磅蛋糕

菜谱来源于糖饺子。

材料

For the Pound Cake

• unsalted butter softened 100g
• sugar 100g
• cake flour 100g
• egg at room temp, 2
• a pinch of salt
• vanilla extract 2g

For the Syrup

• water 40g
• sugar 30g
• lemon juice 10g

For The Glaze

• powdered sugar 80g
• lemon juice 15g

步骤

• Butter pan and dusk flour to coat. Set aside.
• Add the softened butter and salt, cream the butter until light, fluffy and creamy (medium speed, about 4 minutes)
• Add 1/3 of sugar, beat for 1 min each addition.
• Pour the eggs, one at a time, mix for about 30 seconds for each time, Scraping down the sides of the bowl as necessary.
• Add the vanilla and mix for a further 30~40 sec.
• Sift about 1/3 of flour, fold it in gently with spatula until the flour has disappeared. Repeat 2 times with the remaining flour.
• Simply create a line of butter on top the cake batter before it goes into the oven, and then the cake will crack open along it.
• Preheat the oven to 170C (338F), and bake for 50-55 mins
• Meanwhile, combine the water and sugar in a saucepan, bring to a boil. Remove from heat and add 10g lemon juice to mix well.
• Remove the cakes from the oven, and to cool down for about 10 - 15 minutes. Invert the warm cake onto a rack. Take a skewer and poke pulls. Gradually brush the syrup over the cake. Allow to cool completely.
• To make the glaze: in a medium bowl, whisk together the sugar and lemon juice. Spoon the glaze over the top of the cake and let it drip down the sides. Then sprinkle of lemon zest on top.

小贴士

Pan size: 7x16cm