我一直覺得帶有一點點酸酸口味的蛋糕特別好吃，會讓人欲罷不能，吃了停不下來。就像今天我們要做的檸檬流心磅蛋糕，甜中帶一點酸，非常好吃！磅蛋糕一般上都比較甜，這次的食譜我修改了幾次，最後的甜度剛剛好，檸檬酸味也不會過於濃烈，另外呢，我還改用分蛋法來製作，蛋糕的口感更加鬆軟，喜歡的小夥伴趕快來試試吧！
I always thought that cakes with a little sour and sweet taste are particularly delicious, making people addicted and unable to stop eating them. Just like the lemon pound cake we're going to make today, it's sweet with a touch of sourness, very delicious! Pound cakes are generally sweeter. I modified the recipe a few times. The final sweetness is just right, and the lemon sour flavor is not too strong. In addition, I also use the egg-separation method to make the cake soft and fluffy, come and try it!
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 材料：（模具：7*7*14cm） | ||
| 【檸檬卡仕達醬】 | ||
| A級蛋 1個 | 0.5個 | 2個 |
| 細砂糖 60g | 30g | 120g |
| 牛奶 25g | 12.5g | 50g |
| 檸檬汁 25g | 12.5g | 50g |
| 玉米澱粉 5g | 2.5g | 10g |
| 無鹽黃油 30g | 15g | 60g |
| 小火煮至濃稠。 | ||
| 【檸檬磅蛋糕】 | ||
| 無鹽黃油 120g | 60g | 240g |
| 細砂糖 35g（蛋黃）+40g（蛋白） | 17.5g | 70g |
| A級蛋 2個 | 1個 | 4個 |
| 低筋麵粉 100g | 50g | 200g |
| 泡打粉 1/2tsp-3g | 0.25tsp | 1tsp |
| 鹽 1g | 0.5g | 2g |
| 檸檬汁 25g | 12.5g | 50g |
| 1個檸檬的檸檬皮 | 0.5個 | 2個 |
| Material: (Mold: 7*7*14cm) | ||
| 【Lemon Custard】 | ||
| Grade A egg 1pcs | 0.5pc | 2pc |
| Caster sugar 60g | 30g | 120g |
| Milk 25g | 12.5g | 50g |
| Lemon juice 25g | 12.5g | 50g |
| Corn starch 5g | 2.5g | 10g |
| Unsalted butter 30g | 15g | 60g |
| Low heat cook until thickened. | ||
| 【Lemon Pound Cake】 | ||
| Unsalted butter 120g | 60g | 240g |
| Caster sugar 35g (yolk) + 40g (white) | 17.5g | 70g |
| Grade A eggs 2pcs | 1pc | 4pc |
| Cake flour 100g | 50g | 200g |
| Baking powder 1/2tsp-3g | 0.25tsp | 1tsp |
| Salt 1g | 0.5g | 2g |
| Lemon Juice 25g | 12.5g | 50g |
| Zest from 1 lemon |
檸檬流心磅蛋糕 | 微甜與酸酸口感的絕妙組合，太好吃了！ Lemon curd pound cake
