【Dried Fruit Pound Cake】A healthier and lighter pound cake made with the separation of eggs method

Flavor: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

【Dried Fruit Pound Cake】Detailed cooking steps for a healthier and lighter pound cake made with the separation of eggs method

Weigh all ingredients, soften the butter at room temperature, grate the lemon zest, bring the eggs to room temperature, and sift the flour.

Add 3 drops of lemon juice or white vinegar to the egg whites, and add half of the sugar.

Beat until stiff peaks form.

Add salt to the butter and beat until smooth, then add the remaining sugar.

Use an electric mixer to beat until the color lightens and the volume increases to a fluffy state.

Add the egg yolks one at a time, mixing well after each addition before adding the next one.

Use a spatula to mix until fully combined.

Gradually fold the beaten egg whites into the egg yolk mixture.

Use a spatula to gently fold the mixture.

Then add the lemon zest and mix well.

Followed by the sifted cake flour.

Cut and fold until well combined.

Finally, add the cranberries and raisins.

After mixing well, pour the batter into the mold.

Preheat the oven to 170 degrees, place the mold on a baking sheet, and bake on the lowest rack of the oven for 40 minutes.

After baking, invert the cake onto a cooling rack to cool.