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 crème fraîche 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 60-70 minutes or until golden and a tester comes out clean.
9. Let fully cool, then decorate with lemon curd and fresh fruits, or your favorite toppings, and enjoy!

Optional lemon curd

1. Dissolve the gelatin: Combine the gelatin and water in a small bowl and stir with a spoon until the gelatin has dissolved.
2. Make the curd base: Combine the lemon zest, lemon juice, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from the heat.
3. Temper the eggs: Whisk the eggs in a large bowl. While whisking, pour one-quarter of the curd base into the eggs and whisk to combine. Repeat with another quarter of the curd mixture. Pour the tempered egg mixture into the saucepan with the remaining curd base and whisk until smooth and combined.
4. Cook the curd: Cook the curd over medium heat, stirring continuously, until it starts to bubble, then whisk in the gelatin mixture. Remove from the heat and let cool until just warm.
5. Finish the curd: Add the butter to the curd and whisk until the butter is fully incorporated and the curd is silky and smooth. Let cool completely before serving.