经典柠檬磅蛋糕 超湿润不干涩配方 口味清新不甜腻 Super Moist Lemon Pound Cake Recipe

本期视频跟大家分享一款经典的法式甜品，磅蛋糕。传统的磅蛋糕以重油重糖为特色，黄油香气浓郁。这款柠檬磅蛋糕食谱在多次尝试改进之后，能够达到酸甜适宜，同时口感非常湿润，即便没有大量的糖也能让蛋糕保持十分湿润的口感。这款蛋糕制作好后可以马上食用，不过如果室温放置回油1-2天，油分会浸透蛋糕，使它更加地湿润。届时再在表面淋上柠檬糖霜酱，不仅额外增加口感和香气，还让蛋糕看起来更加地有食欲哦！
关于蛋糕的保存: 最好能够室温阴凉处保存，3-5天内食用完毕。因为含有黄油的蛋糕在冷藏后，口感会稍稍变硬，所以如果要延长保存时间而选择冷藏，要恢复室温再食用口感会更加，冷藏可以保持一周左右。

In this video, I am going to share with you a classic lemon pound cake recipe. This recipe is not as heavy in sugar as most pound cake recipes but tastes super moist and well balanced. The cake can be enjoyed the same day you bake it. However, if you leave it at room temperature for about 1-2 days, the fat will penetrate the cake and make it taste better. When you are ready to enjoy, glaze the cake with the fresh lemon glaze, which does not only adds some fresh flavor but also makes the cake looks more appealing!
How to store the cake: Keep the cake covered and stored at a cool and dry place at room temperature for about 3-5 days. If you would like to keep it longer, keep it in the fridge for about 1 week. Let the cake come back to room temperature to restore its soft texture as the butter will become hard in the fridge.

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食谱(可制作1条蛋糕)
充分软化的无盐黄油 180g
细砂糖 100g
盐 2g(精盐仅需1g)
全蛋液 180g(需恢复室温)
低筋面粉 180g
泡打粉 5g(建议用量勺称量，为1小勺)
柠檬皮屑 1颗
柠檬汁 30g

柠檬糖浆：
水 30g
糖 25g
柠檬汁 30g

糖霜:
糖粉 80g
柠檬汁 约20g

模具尺寸: 请参考视频中介绍。
170°C/340°F烤55-60分钟。具体细节请参考视频内容。

Recipe(makes one 1 pound loaf)
Softened Unsalted Butter 180g(3/4 Cup)
Granulated Sugar 100g(1/2 Cup)
Salt 2g(1/2 Tsp)
Beaten Eggs 180g(about 3 X-large eggs)
Cake Flour 180g(1 1/2 Cup)
Baking Powder 5g(1 Tsp)
The Zest of 1 Lemon
Lemon Juice 30g(2 Tbsp)

Lemon Syrup:
Water 30g(2 Tbsp)
Granulated Sugar 25g(2 Tbsp)
Lemon Juice 30g(2 Tbsp)

Glaze:
Powdered Sugar 80g(1/2 Cup + 1 Tbsp）
Lemon Juice about 20g(about 1 1/3 Tbsp)

Baking Pan: 1 lbs Loaf Pan
Baking Time & Temp: Bake in a preheated oven at 170°C/340°F for 55-60 minutes. Refer to the video content for detailed baking instructions.

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