LEMON POUND CAKE! LEMBUT PARIPURNA
Lemon Pound Cake
Lemon Pound Cake
Bahan
RESEP:
Bahan kering yang di maksud:
LEMON SUGAR GLAZE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang loaf yang sudah dialasi kertas dan panaskan oven di suhu 170 derajat.
- Parut kulit lemon bagian kuningnya saja lalu campurkan ke tepung kue bersama baking powder.
- Kocok mentega tawar bersama garam dan vanilla extract sampai creamy.
- Masukkan gula pasir lalu kocok sampai adonan mengembang, pucat, dan teksturnya ringan.
- Masukkan telur satu per satu dengan jeda sekitar satu menit sambil terus dikocok.
- Tambahkan dua kuning telur lalu kocok sampai tercampur.
- Masukkan setengah bahan kering lalu setengah lemon juice sambil diaduk dengan kecepatan rendah.
- Masukkan sisa bahan kering dan sisa lemon juice, lalu aduk dengan spatula sampai tidak ada tepung tersisa.
- Tuang adonan ke loyang lalu tepuk-tepuk agar udaranya keluar.
- Panggang 45 sampai 55 menit sampai matang.
- Keluarkan kue dari loyang lalu dinginkan di atas cooling rack.
- Campur icing sugar topping dengan 3 sampai 4 sendok makan lemon juice sampai konsistensinya kental seperti saus.
- Siram glaze ke atas kue yang sudah dingin lalu ratakan dengan spatula.
- Hias permukaannya dengan irisan lemon.
Ingredients
RECIPE:
The dry ingredients mentioned:
LEMON SUGAR GLAZE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a loaf tin with paper and preheat the oven to 170 degrees Celsius.
- Zest only the yellow part of the lemon and mix it into the cake flour with the baking powder.
- Beat the unsalted butter with salt and vanilla extract until creamy.
- Add the sugar and beat until the mixture is light, pale, and airy.
- Add the eggs one at a time, allowing about a minute between each while beating.
- Add two egg yolks and beat until incorporated.
- Add half the dry ingredients and half the lemon juice, mixing on low speed.
- Add the remaining dry ingredients and lemon juice and fold with a spatula until no flour remains.
- Pour the batter into the tin and tap it to release the air.
- Bake for 45 to 55 minutes until cooked through.
- Turn the cake out and cool it on a rack.
- Mix topping icing sugar with 3 to 4 tablespoons of lemon juice until it reaches a thick, saucy consistency.
- Pour the glaze over the cooled cake and spread it with a spatula.
- Decorate the top with lemon slices.
Cook Mode
LEMON POUND CAKE! LEMBUT PARIPURNA
LEMON POUND CAKE! LEMBUT PARIPURNA
Bahan
RESEP:
Bahan kering yang di maksud:
LEMON SUGAR GLAZE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang loaf yang sudah dialasi kertas dan panaskan oven di suhu 170 derajat.
- Parut kulit lemon bagian kuningnya saja lalu campurkan ke tepung kue bersama baking powder.
- Kocok mentega tawar bersama garam dan vanilla extract sampai creamy.
- Masukkan gula pasir lalu kocok sampai adonan mengembang, pucat, dan teksturnya ringan.
- Masukkan telur satu per satu dengan jeda sekitar satu menit sambil terus dikocok.
- Tambahkan dua kuning telur lalu kocok sampai tercampur.
- Masukkan setengah bahan kering lalu setengah lemon juice sambil diaduk dengan kecepatan rendah.
- Masukkan sisa bahan kering dan sisa lemon juice, lalu aduk dengan spatula sampai tidak ada tepung tersisa.
- Tuang adonan ke loyang lalu tepuk-tepuk agar udaranya keluar.
- Panggang 45 sampai 55 menit sampai matang.
- Keluarkan kue dari loyang lalu dinginkan di atas cooling rack.
- Campur icing sugar topping dengan 3 sampai 4 sendok makan lemon juice sampai konsistensinya kental seperti saus.
- Siram glaze ke atas kue yang sudah dingin lalu ratakan dengan spatula.
- Hias permukaannya dengan irisan lemon.
Ingredients
RECIPE:
The dry ingredients mentioned:
LEMON SUGAR GLAZE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a loaf tin with paper and preheat the oven to 170 degrees Celsius.
- Zest only the yellow part of the lemon and mix it into the cake flour with the baking powder.
- Beat the unsalted butter with salt and vanilla extract until creamy.
- Add the sugar and beat until the mixture is light, pale, and airy.
- Add the eggs one at a time, allowing about a minute between each while beating.
- Add two egg yolks and beat until incorporated.
- Add half the dry ingredients and half the lemon juice, mixing on low speed.
- Add the remaining dry ingredients and lemon juice and fold with a spatula until no flour remains.
- Pour the batter into the tin and tap it to release the air.
- Bake for 45 to 55 minutes until cooked through.
- Turn the cake out and cool it on a rack.
- Mix topping icing sugar with 3 to 4 tablespoons of lemon juice until it reaches a thick, saucy consistency.
- Pour the glaze over the cooled cake and spread it with a spatula.
- Decorate the top with lemon slices.
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