February 23, 2012
Gâteau au Citron: Lemon Pound Cake
Intense lemon flavor makes this cake special.
Gâteaux au Citron
Yield: 1 loaf
2 large eggs
1/2 cup granulated sugar
1 stick unsalted butter
1 tablespoon lemon zest
2 tablespoons lemon juice
2/3 cup cake flour
Grease a loaf pan with butter or non-stick baking spray.
Shift the flour through a fine sieve.
Preheat oven to 350F.
In a large bowl over a double boiler, stir the eggs and sugar until the temperature reaches about 100F.
Remove from heat and, using an electric mixer, beat on high speed for 5 minutes and then on low speed for 1 minute.
In another bowl, melt the unsalted butter in microwave and stir in the lemon zest and juice. Add the mixture to the batter to combine.
Working with a spatula, gently fold in the flour.
Turn the batter into the prepared pan and smooth the top. Bake in the oven for 40 minutes, or until a knife inserted in the center of the cake comes out clean.
Remove from the oven. After 5 minutes, cover with an aluminum foil to keep some moisture in the cake. Let cool completely.
- You can reduce the lemon juice to 1 tablespoon if too intensive.
- Pound cakes taste better on the next day.