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  • Best Lemon Pound Cake - A Southern Soul
    Flour – All-purpose flour is the best to use for pound cake recipes Baking Soda – Helps the cake rise to fluffy perfection Salt – Always used in baking recipes to enhance flavor and texture Butter – Using butter in cake recipes gives it richness, tenderness, and great structure Granulated Sugar – Add the perfect amount of sweetness without being overbearing
  • Best Lemon Pound Cake Recipe – Moist Buttery - Once Upon a Chef
    All-Purpose Flour: Forms the base of the batter and gives the cake structure Be sure to spoon and level for an accurate measure; excess flour can make the cake dry Baking Soda: Helps the cake rise for a light, tender crumb Buttermilk: Adds moisture and tenderness to the cake Lemon Zest And Lemon Juice: Team up to give the cake its bright, citrusy flavor—the zest brings the fragrant oils
  • Old Fashioned Lemon Pound Cake - The Stay At Home Chef
    Pan Options Bundt Pan (10–12 cup capacity): Grease and flour the pan well, especially in all the detailed crevices The batter fits perfectly in a 10 to 12-cup bundt pan Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean
  • The BEST Lemon Pound Cake (Easy + Homemade) - FIVEheartHOME
    To create this easy Lemon Pound Cake recipe, I took a classic sour cream pound cake recipe made in a bundt pan -- the kind you'd likely find in your grandmother's recipe files or old church cookbooks -- and gave it a lusciously lemon twist That means that this here pound cake is from-scratch and 100% homemade!
  • Iced Lemon Pound Cake - Sallys Baking Addiction
    If using milk, your pound cake won’t have a super tight crumb that is signature to pound cakes Instead, the cake will have a lighter and cakier texture For best results, I recommend full-fat sour cream Bundt Pan: Here are 2 options for making a lemon Bundt pound cake in a Bundt pan (1) Double this recipe, but use 3 4 cup (180g) of sour cream
  • Very Soft Moist Lemon Pound Cake (Perfectly Citrusy!) - PASTRY LIVING
    An incredibly moist lemon pound cake recipe made from fresh lemon juice and zest! The lemon cake is soaked in a scrumptious lemon syrup and finished with a veil of simple lemon glaze The all-natural fresh lemon flavor spreads in your mouth on every bite Jump to:
  • Best Lemon Pound Cake Recipe - How to Make Lemon Pound Cake
    Step 3 For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl Gently whisk until thick but pourable, thinning with a little more lemon juice if needed
  • Lemon Pound Cake Recipe - Food Network
    Preheat the oven to 350 degrees F Butter a 6-cup loaf pan and line it with parchment or waxed paper In a medium bowl, combine the flour, baking powder, and salt
  • The BEST Lemon Pound Cake Recipe (With Video!) - Grandbaby Cakes
    Bake your lemon cake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean Allow the cake to cool in the pan for at least 10 minutes
  • Classic Lemon Pound Cake Recipe – Moist, Buttery, and Bright
    Lemon Pound Cake Ingredients Lemon Juice: The cake calls for 63 grams (1 4 c) of freshly squeezed lemon juice The simple syrup calls for 2 tbsp The glaze? Another 2 tbsp The lemon juice and lemon zest combo means that you will never need to use lemon extract in this cake





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