LEMON POUND CAKE! LEMBUT PARIPURNA
Resep
Lemon Pound Cake
Bahan
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
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
LEMON POUND CAKE! LEMBUT PARIPURNA
LEMON POUND CAKE! LEMBUT PARIPURNA
Bahan
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
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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