Lemon Pound Cake
8 servings
90 minutes
Recipe from Dominique Ansel's book "Anyone Can Bake. A Unique Dessert Designer from the World's Best Pastry Chef.
1
Preheat the oven to 160 degrees and prepare the pan. Grease the bottom and sides of the pan with butter. Add a little flour inside and shake to evenly coat the surface, then shake off the excess.
- Butter: 90 g
- Wheat flour: 240 g
2
Prepare the egg mixture: in a stand mixer with a whisk attachment (or in a large bowl if using a hand mixer), combine eggs with sugar and beat on high speed until smooth and light in color, for 2-3 minutes.
- Chicken egg: 4 pieces
- Sugar: 265 g
3
Place sour cream in a medium bowl, add a couple of spoonfuls of the egg mixture and mix to soften the sour cream. Add to the remaining egg mixture and gently stir until homogeneous.
- Fat sour cream: 135 g
- Chicken egg: 4 pieces
4
Mix the dry ingredients: in a separate medium bowl, combine flour, lemon zest, baking powder, and salt. Stir to ensure there are no lumps in the mixture.
- Wheat flour: 240 g
- Lemon: 1 piece
- Baking powder: 4 g
- Salt: 2 g
5
Make the dough: in three portions, mix the dry ingredients into the egg-cream mixture, gently mixing until smooth with a silicone spatula after each addition.
- Wheat flour: 240 g
6
Add lemon to the dough: combine lemon juice with butter in a small heatproof bowl. Heat in the microwave in 30-second intervals, stirring after each interval to prevent burning, until the butter is melted.
- Lemon: 1 piece
- Butter: 90 g
7
While constantly whisking, gradually pour the oil into the dough. Mix well.
- Butter: 90 g
8
For a round form, fill it to half the height. For a rectangular form, fill it with dough, leaving 1.5 cm from the edge.
9
Bake the cake until golden brown, for 55 minutes to 1 hour.
10
Remove from the mold: let the cake sit in the mold for 15 minutes; while still warm, invert it to remove from the mold, then turn the cake back and cool completely.