Lemon pound cake with crème fraîche and violets
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Serves
10
Cooking Time
Prep time 30 mins, cook 45 mins (plus cooling)
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150 gm
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unsalted butter, at room temperature
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375 gm
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caster sugar
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4
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eggs, at room temperature
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300 gm (2 cups)
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self-raising flour
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200 gm
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crème fraîche, at room temperature
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Finely
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grated rind and juice of 2 lemons
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To serve:
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crystallised violets (see note)
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| Lemon sugar |
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55 gm (¼ cup)
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caster sugar
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Finely
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grated rind of 1 lemon
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| Lemon crème fraîche icing |
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350 gm
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crème fraîche
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70 gm
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pure icing sugar, sifted
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Finely
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grated rind of 1 lemon, plus 1 tsp juice
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1
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Preheat oven to 160C. Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Add eggs one at a time, beating well after each addition, until incorporated. Add flour and crème fraîche in alternating batches, starting with flour, until combined. Stir in lemon rind and juice and spoon into a buttered 8cm x 22cm loaf tin lined with baking paper. Bake until cake is golden and an inserted skewer withdraws clean (40-45 minutes). Cool in tin for 15 minutes, then turn onto a wire rack and cool completely.
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2
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For lemon sugar, combine ingredients in a small bowl and set aside.
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3
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For lemon crème fraîche icing, whisk crème fraîche and sugar in an electric mixer until soft peaks form (3-4 minutes). Fold in lemon rind and juice and spread over top of cake. Scatter with crystallised violets and lemon sugar and serve. Cake is best eaten the day it’s made.
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Note Crystallised violets are available from select delicatessens and cake-decorating shops.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.
RECIPE Alice Storey & Emma Knowles
PHOTOGRAPHY Chris Court
STYLING Geraldine Munoz, Alice Storey & Emma Knowles