Lemon pound cake, tangy and sweet, with a fresh taste, refreshing without being greasy, and a rich texture.

Brush a layer of melted butter in the mold in advance, then sprinkle a thin layer of flour and set aside.

Beat 2 room-temperature eggs and set aside.

Grate the outer layer of 1 lemon into 85 grams of granulated sugar and set aside (Note: Do not grate the white part of the lemon peel, as it will be bitter).

100 grams of unsalted butter, fully softened at room temperature, should first be whipped evenly using an electric mixer.

Add the 85 grams of granulated sugar mentioned earlier in three portions, beating until evenly mixed.

Add the beaten eggs in 4-5 batches, whipping evenly each time before adding the next portion.

Beat until the egg mixture is fully incorporated.

Sift in 100 grams of low-gluten flour and 1 gram of baking powder.

Fold and mix evenly with a spatula.

Then pour it into the mold and smooth it out.

Preheat the oven to 180°C, bake for 30 minutes, and cut a slit in the middle halfway through baking. This will allow it to rise.

Once it is fully puffed up and you see the surface completely change color, you can cover it with a piece of foil to prevent the surface from burning too much.

Take it out and demold, then let it cool for later use.

Add 70 grams of powdered sugar to 15 grams of lemon juice and stir slowly.

Stir until it becomes a smooth paste.

Pour the lemon glaze over the cooled pound cake and wait for the lemon glaze on the surface to set.

After the icing sets, cut into small pieces.

Lemon pound cake, done O(∩_∩)O

Plate it and cut it open, then you can enjoy a beautiful afternoon tea, sweet and sour and super delicious.

Butter makes the cake richer and more flavorful, while the lemon frosting makes the overall taste of the cake fresher and not greasy.