Ingredients:
- 4 large eggs, at room temperature
- 1⅓ cups sugar
- Pinch of salt
- Grated zest of 3 large lemons
- 1¾ cups cake flour
- ½ teaspoon baking powder
- ½ cup heavy cream, at room temperature
- 5½ tablespoons unsalted butter, melted and cooled to room temperature
Directions:
- Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.
- Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
- Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
- Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on the rack.
- You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices.
Original Recipe: treats-sf.com
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