비주얼부터 대박..! 레몬 파운드 케이크 만들기 / 레몬 구겔호프 / Lemon Pound Cake Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Prepare sour cream at room temperature.

Measure 70g of beaten eggs (about 2 eggs).

Brush the inside of the mold with butter and refrigerate until used.

Soften 60g of unsalted butter at room temperature.

Add 75g of sugar and mix until light and fluffy.

Add 1g of salt and 1/2 lemon zest, mixing well.

Gradually add the beaten eggs into the batter in small amounts, mixing thoroughly after each addition.

Add 40g of sour cream and mix with a hand mixer.

Sift together 110g of cake flour and 2g of baking powder, then mix into the batter until smooth.

Squeeze juice from half a lemon and add 12g of lemon juice to the batter, mixing well.

Transfer the batter to a piping bag and fill the mold, leaving the middle protruding.

Bake at 170°C (355°F) for 22 minutes.

Remove the cake from the mold immediately after baking and level it while hot.

Prepare lemon syrup by heating 40g of sugar, 10g of water, and 10g of lemon juice in the microwave until dissolved.

Apply the syrup over the warm cake to hydrate it and enhance the lemon flavor.

For the lemon ganache, heat 60g of white couverture, 1/4 lemon zest, and 18g of lemon juice in the microwave for 10 seconds, then mix.

Add 3g of unsalted butter to the ganache and refrigerate until set.

Fill the middle of the cake with the hardened ganache.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens