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.

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