Note
You can also use regular lemon juice; however, Chef Dominique prefers Meyer lemon juice when it’s available and in season, as it has a wonderfully fragrant flavor.
- Egg(s) : 4 (Large)
- Flour : 2 cups (8.5 oz)
- Sugar : 1 1/3 cup (9.5 oz)
- Heavy cream : 1/2 cup (4.5 oz)
- Salt : 1/2 teaspoon
- Butter : 6 tablespoons (Melted)
- Baking powder : 1 teaspoon
- Lemon zest : 2 tablespoons
- Lemon oil : 1/4 teaspoon
- Lemon juice : 2 tablespoons
- Preheat the oven to 320°F.
- In a large bowl, whisk the eggs and sugar until smooth and slightly lightened in color.
- Stir in the heavy cream with a spatula.
- Add the flour, baking powder, and salt, mixing until combined..
- Add the lemon juice and mix.
- Fold in the melted butter, lemon zest, and lemon oil. Stir until smooth.
- Pour the batter into the Dominique Ansel Pound Cake Mold, filling 3/4 full.
- Bake for 45 minutes or until golden and a tester comes out clean.
- Cool for 20-25 minutes, then gently remove from the mold.
