Japanese Master Recipe Translated! Ice Cream Textured Lemon Pound Cake

(Ice Cream Textured Lemon Pound Cake) recipe has been categorized in the homepage👉Favorites👉(Room Temperature Cakes) album, where you can also see other flavors. This recipe makes one 18cm*8.6cm*6.3cm pound cake mold. (Lemon Pound Cake) Recipe: Unsalted butter 90g Powdered sugar 90g Half a lemon's zest Egg 90g Cake flour 90g Baking powder 2g Milk 10g Glaze: Powdered sugar 100g, lemon juice 20g Preparation: 1. Bring butter and egg to room temperature. 2. Sift together cake flour and baking powder. 3. Clean lemon, grate the zest, cut open to squeeze out the juice. 4. Preheat oven to 170°C (convection oven to 160°C) 5. Mix powdered sugar and lemon juice, set aside 6. Line a cake mold with parchment paper Procedure: 1. Whip softened butter until smooth. Add powdered sugar and mix until fluffy and light. 2. Add lemon zest, mix well. 3. Gradually add room temperature egg to the mixture in 8 portions, mixing well after each addition to prevent separation. 4. Add sifted cake flour and baking powder, mix well. Then add milk, mix well. 5. Pour batter into the prepared mold, lightly tapping out air bubbles. Shape the dough so it's higher on the sides and lower in the middle. Make a 1cm deep cut in the center. 6. Bake in preheated oven at 170°C for 40-50 minutes. Test with a skewer for doneness – it should come out clean. Remove, set aside to cool on a wire rack. 7. Once completely cooled, brush glaze on top, then heat in a 230°C oven for 1 minute. Remove. Original recipe from minosuke