Sub)세상 부드럽고 촉촉한 레몬 크림치즈 파운드 Lemon Cream Cheese Pound Cake｜자도르

▽ Learn more about how to make 'Like' and'Subscribe' are a great help in content creation! Hi guys, Today, I made a pound cake using cream cheese and lemon, one of my favorite ingredients! If you put the cream cheese in the pound cake batter, the texture becomes lighter, moister, and softer. The tangy taste of lemon and the soft taste of cream cheese go well together. If you don't like the sweet taste, you can skip the icing. Even without icing, it has a lot of lemon scent and is scrumptious. Product I used -Egg: American large size (50g excluding shell) -Butter: President (unsalted) (https://coupa.ng/bDH3Ui) -Flour : Swan’s down -Sugar, Powdered sugar: Domino Sugar -Salt: Fleur de sel (https://iherb.co/Cmy21MwE) -Baking powder: Bob's red mill (https://iherb.co/JX5CjBHt) -Silicone spatula: Kyunghoon Industries (https://coupa.ng/bFLaSc) -Silicon Mold: Silicomart (https://coupa.ng/bI9p4G) -Oven: Unox XTF135 ▶Ingredients (8 pounds of mini cubes) [Pound cake batter] -130g unsalted butter -110g cream cheese -145g granulated sugar -1g salt -120g eggs -34g egg yolk -170g cake flour -5g baking powder -17g lemon juice -4g lemon zest (about 1 big lemon) 1) Beat the soft butter and cream cheese at room temperature with a hand mixer. 2) Add sugar, lemon zest, and salt, whisk enough until the color becomes white and bright and bulky 3) Mix the room temperature egg and egg yolk well, divide it several times, add it to the batter, while keep whipping it. 4) Sift in the flour and baking powder and fold with a spatula 5) Add lemon juice and mix well. 6) Fill the batter by 80% of the mold, and bake it in a preheated oven at 160°C (320°F) for 22 minutes (Unox Convection Oven) [Lemon Icing] -155g powdered sugar -30g lemon juice 1) Mix the powdered sugar and lemon juice. 2) Put it in a piping bag and sprinkle as much as you want on the cooled cake. 3) Leave it at room temperature for 10 to 20 minutes to be dried naturally. *Storage: To avoid drying out the outside, seal it with opp vinyl or an airtight container. You can store it for 3 to 4 days in the room temperature, or keep it frozen for longer storage. (For about 1 month) instagram:  / jadore________   -------------------------------------------------- -------------------------------------------------- --- Please indicate the source when using the recipe. Secondary editing and re-upload of video is prohibited -------------------------------------------------- -------------------------------------------------- ---