Soft Lemon Pound Cake

Ingredients:

Basic Batter:
Eggs: 90g
Sugar: 100g
Zest (grated peel) from 2 lemons
Sea salt: 2g
Rum: 13g
Whipping cream: 52g
Butter: 40g
High-gluten flour: 4g
Cake flour: 65g
Baking powder: 4g
Candied lemon peel: 40g

Lemon Syrup:
Sugar: 25g
Water: 30g
Lemon juice: 15g

Lemon Glaze:
Powdered sugar: 100g
Lemon juice: 20g

Instructions:
Basic Batter:
Place sugar and lemon zest in a bowl, mix well. Add the egg mixture, stir until emulsified and pale. Gradually add the remaining eggs in two batches, stirring well. Then, add the rum and whipping cream, and stir until smooth.
Melt 40g of butter and beat until soft. Add it to the batter and mix well. Sift together high-gluten flour, cake flour, and baking powder, then stir until no dry ingredients remain. Finally, fold in the candied lemon peel.

Lemon Syrup:
Combine sugar, water, and lemon juice in a saucepan and bring to a boil. Once boiling, turn off the heat and pour into a cup for later use.

Lemon Glaze:
Mix powdered sugar with lemon juice until thick and smooth.

Assembly:
Place the batter into a piping bag and pipe the batter into molds, filling them about 80% full. Pipe a strip of soft butter in the center of the batter.
Bake in a preheated oven at 170°C (338°F) with top heat and 200°C (392°F) with bottom heat for 40 minutes.
Once the cake is baked, brush with lemon syrup. After the cake cools, top it with lemon glaze.