Today, I made a cake using my favorite ingredients, cream cheese and lemon. Adding cream cheese to the dough makes the texture lighter, moist, and smooth. It’s a pound that really matches the refreshing taste of lemon. If you don’t like it sweet, you can omit the cream. The pound has a lot of lemon flavor and is a delicious pie.
♥ Ingredient
Pound Cake Flour
130g unsalted butter
110g cream cheese
145g sugar
1g salt
120g eggs
34g egg yolk
170g tapioca flour
5g baking powder
17g lemon juice
4g lemon zest
♥ Recipe
1. Mix softened butter and cream cheese at room temperature with a hand mixer.
2. Add sugar, lemon zest and salt, beat just enough until the color turns white and increases in volume.
3. After mixing the eggs at room temperature is not cold and the egg yolks are good, divide them several times and beat them while adding them to the batter.
4. Sift flour and baking powder and mix well with a spoon.
5. Add lemon juice and mix well
6. Pour the finished dough into about 80% of the mold and bake in the preheated oven at 160℃ 320℉ for 22 minutes
Lemon tea
155g powdered sugar
30g lemon juice
♥ Recipe
1. Mix powdered sugar and lemon juice
2. Place in a piping bag and sprinkle as much as you like on the cooled cake.
3. Leave it at room temperature for about 10 to 20 minutes to harden naturally. Storage: Cover with plastic wrap or airtight container to avoid drying, store at room temperature for 3-4 days, or if you want to eat longer, freeze. About 1 month