Steps

1. Line a pound cake mold with parchment paper.
   🕒 01:08
2. Sift 80g Cake Flour and 3g Baking Powder into a large bowl.
   🕒 01:15
3. Add 30g Almond Flour to the sifted bowl and mix well with a whisk.
   🕒 01:20
4. Zest the yellow part of 2 lemons, being careful not to include any white pith.
   🕒 01:31
5. Mix the lemon zest with 100g Granulated Sugar to lock in the aroma. This step ensures the lemon scent remains strong.
   🕒 01:57
6. Cut the lemon in half and strain the juice.
   🕒 02:35
7. Melt 110g Unsalted Butter in the microwave.
   🕒 02:58
8. Preheat oven to 170°C (340°F).
   🕒 03:11
9. In a bowl, whisk together the beaten 2 Whole Eggs (100g) and the 100g Granulated Sugar mixed with lemon zest.
   🕒 03:25
10. Add the egg mixture to the bowl with the sifted dry ingredients and mix until just combined.
    🕒 03:45
11. Add the melted butter and mix gently from the center outwards until the mixture is uniform.
    🕒 04:11
12. Add the strained Lemon Juice from 1 Lemon (30g) and mix everything together with a rubber spatula.
    🕒 04:35
13. Pour the batter into the mold, tap it lightly to release air bubbles, and bake in the preheated oven at 170°C (340°F) for 35-40 minutes.
    🕒 05:02
14. Combine 20g Granulated Sugar and 20g Water in a saucepan and heat.
    🕒 05:21
15. Once the sugar dissolves and the mixture comes to a boil, remove from heat.
    🕒 05:36
16. Cut the remaining lemon in half and strain the juice.
    🕒 05:45
17. Mix the syrup from the saucepan with the strained Lemon Juice from 1 Lemon (30g).
    🕒 06:08
18. Insert a skewer into the baked pound cake; if it comes out clean, remove the cake from the mold.
    🕒 06:22
19. While the cake is still hot, brush the syrup all over the surface. Applying the syrup while hot allows it to penetrate the cake well.
    🕒 06:43
20. Let the cake cool slightly, then wrap it in plastic wrap and chill in the refrigerator.
    🕒 07:02