[Flourless] Weekend Citron: Lemon Pound Cake｜HidaMari Cooking 

Hello ☺Thank you for watching my video.
Today I made a Weekend Citron for the weekend using fresh lemons.
I whisked the eggs thoroughly and added plenty of melted butter and freshly squeezed lemon.
The key to a moist texture is to thoroughly mix the whisked eggs with rice flour and to wrap the cake in plastic wrap and remove it from the heat when it is freshly baked and hot.
Even if you don't beat the syrup into the Weekend Citron, it will stay moist, fluffy, and have a nice lemon and buttery aroma for a long time☺.
If you don't want to add ground almonds, increase the rice flour by 20g.
▷Ingredients (18 cm pound mold):
■Weekend Citron
2 whole eggs
80 g cane sugar
Pinch of salt
80 g rice flour
30 g ground almonds
Zest of 1 lemon
80 g unsalted butter
25 g lemon juice
■Lemon icing
35 g powdered sugar
10 g lemon juice
Pistachios as needed
Lemon zest to taste
▷How to make:
1. rub the lemon peel with salt, wash and pat dry. Grate the zest, squeeze out 10 g of the juice, and set aside.
Melt the butter in a saucepan, stirring constantly. When large bubbles start to appear in the butter, remove from heat and allow to cool naturally to 40°C (104°F) while still in the pan.
3. Beat whole eggs with sugar and salt until white and fluffy.
4. Sift in the rice flour and ground almonds and mix 40 times.
5. When the butter has cooled to 40℃, add the lemon juice. Add a scoop of dough (4) and mix well, then return to (4) and mix 25 times.
6. Pour the mixture into a pound cake pan and bake in a preheated oven at 170℃ for 35 to 40 minutes.
7. Immediately after baking, remove from the molds, wrap in plastic wrap and remove from heat.
8. Cut off the top of the cake and decorate with icing made of powdered sugar and lemon juice and pistachios.

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