See the recipe See all recipes
Lemon Cake Dominique Ansel pinit

Lemon Pound Cake

Categories : Desserts, Themes : Easy recipes, Family recipes, Festive recipes, Sweet recipes, Themes Easy recipes Family recipes Sweet recipes
Seasons: Beginner Preparation time 20 min Cooking time 45 min Full time 1 hr 5 mins Servings: 8 Season: Suitable throughout the year

Ingredients

Preparation

  1. Preheat the oven to 320°F.
  2. In a large bowl, whisk the eggs and sugar until smooth and slightly lightened in color.
  3. Stir in the heavy cream with a spatula.
  4. Add the flour, baking powder, and salt, mixing until combined..
  5. Add the lemon juice and mix.
  6. Fold in the melted butter, lemon zest, and lemon oil. Stir until smooth.
  7. Pour the batter into the Dominique Ansel Pound Cake Mold, filling 3/4 full.
  8. Bake for 45 minutes or until golden and a tester comes out clean.
  9. Cool for 20-25 minutes, then gently remove from the mold.

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.

Mold for this recipe

Moule Cake Dominique Ansel

Cake pound

Share it on your social network