This time, I tried making a lemon pound cake, inspired by the ingredient ratios of muffins.
The finished cake was softer, lighter, and fluffier than my usual pound cakes. With 10g of lemon juice, it had a subtle lemon flavor. I reduced the sugar (from 50g to 25g), but the sweetness was just right.
Japanese link: Lemon Pound Cake Recipe
Lemon Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium size |
| 2 | Flour | 50 | 184 | ¥10 | |
| 3 | Sugar | 25 | 97 | ¥8 | |
| 4 | Canola oil | 25 | 230 | ¥8 | |
| 5 | Milk | 25 | 17 | ¥5 | |
| 6 | Lemon juice | 10 | 3 | ¥12 | |
| 7 | Baking soda | 0.3 | 0 | ¥0 | Pinch |
| (Total) | 195.3g | 622kcal | ¥63 |
Calories and prices are approximate values.
Lemon Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Whisk the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until it becomes white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 1 egg yolk, 15g sugar, 25g oil, and 10g lemon juice, and mix with a hand mixer for about 2-3 minutes.
(4) Add 50g flour and a pinch of baking soda to (3), then lightly mix with a hand mixer until no lumps of flour remain.
(5) Add the meringue to (4) and mix again with a spatula until the batter is uniform (relatively smooth).
(6) Pour (5) into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place in the oven (preheated to 180°C). Bake at 180°C for 10 minutes, then at 160°C for 20 minutes.
(7) After cooling slightly, remove the pound cake from the pan and slice it. The finished cake was softer, lighter, and fluffier than my usual pound cakes. With 10g of lemon juice, it had a subtle lemon flavor. I reduced the sugar (from 50g to 25g), but the sweetness was just right.
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