homemade snow mountain lemon pound cake recipe

In the winter without snow, the cold north wind still relentlessly chases our shadows, a bit chilling. Since it's winter, some extra heat is needed of course. The pound cake is high in sugar and oil,but added with refreshing green lemon, specifically swapped for vanilla sugar to enhance the flavor and aroma, making the taste and texture fresh while the vanilla scent is rich; no longer the previously greasy pound cake.The lemon icing covering the surface resembles a light veil, making the cake look softer and more tempting! It has an appealing name—Snowy Lemon Pound Cake. IngredientsMain ingredients:

　　Butter 84g, vanilla sugar 84g, egg liquid 102g, low-gluten flour 67g,milled cornstarch 67g, one lemon, baking powder 2g, rum 10ml, lemon juice 15ml, a little salt, butter 15g, lemon juice 15ml, powdered sugar 100g Steps 1. Wash the lemon with salt and use a grater to peel off the zest, set aside. Then cut the lemon in half and squeeze out the juice, set aside.2. Soften 84g of butter at room temperature and mix it with vanilla sugar using an electric mixer until the color lightens and the volume increases. Add egg liquid in portions, stirring evenly each time after ensuring full incorporation. 3. Mix in the lemon zest, stir evenly.4. Sift in 67g of low-gluten flour, 67g of cornstarch, 2g of baking powder and a little salt; mix gently. 5. Add 10ml of rum and then 15ml of lemon juice, stir evenly.

6. Pour the batter into the mold, press lightly so that the center is slightly concave with a higher edge around it.

7. Place the mold on the third level of the preheated

oven,

bake for about 45 minutes at 180 degrees; remove and cool before demolding.8. Next, make lemon icing: melt 15g of butter with 15ml of lemon juice.

9. Add 100g of powdered sugar and mix to form smooth lemon icing.

5. Sift 67 grams of low-gluten flour, 67 grams of cornstarch, 2 grams of baking powder, and a little salt together, then fold them evenly.

10. Pour the icing over the cooled cake surface; let it set before slicing for consumption.

Tips

1. Be careful when peeling the zest, avoid including the white part inside;

2. After adding egg liquid, ensure complete incorporation before proceeding to the next portion to prevent oil and water separation;3. Lined the mold with parchment paper for easier demolding and clean-up afterward. The third layer is baked at 180 degrees for about 45 minutes. Remove from the oven after baking and let it cool before use.

10. Next, make the lemon glaze by melting 15 grams of butter and adding 15 milliliters of lemon juice.

11. Then add 100 grams of powdered sugar and mix to form a uniform lemon glaze.

12. Pour it over the cooled cake surface and let it set before slicing for consumption.

Tips

1 When grating the lemon zest, be careful not to apply too much pressure; the white pith does not need to be included;

2 When adding egg to the butter, make sure each addition is fully incorporated before adding the next to prevent separation of oil and water;

3 Before baking, line the mold with a layer of parchment paper for easy demolding and cleaning afterward.