Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew to Gourmet Traveller this month and receive a trio of collector edition GT cookbooks! Offer ends 27 July.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Lemon pound cake with crème fraîche and violets

You'll need

  • 150 gm
  • unsalted butter, at room temperature
  • 375 gm
  • caster sugar
  • 4
  • eggs, at room temperature
  • 300 gm (2 cups)
  • self-raising flour
  • 200 gm
  • crème fraîche, at room temperature
  • Finely
  • grated rind and juice of 2 lemons
  • To serve:
  • crystallised violets (see note)
  •  
  • Lemon sugar
  • 55 gm (¼ cup)
  • caster sugar
  • Finely
  • grated rind of 1 lemon
  •  
  • Lemon crème fraîche icing
  • 350 gm
  • crème fraîche
  • 70 gm
  • pure icing sugar, sifted
  • Finely
  • grated rind of 1 lemon, plus 1 tsp juice

Method

  • 01
  • 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.
  • 02
  • For lemon sugar, combine ingredients in a small bowl and set aside.
  • 03
  • 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.
Note Crystallised violets are available from select delicatessens and cake-decorating shops.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
  • 30 min preparation
  • 45 min cooking (plus cooling)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
passes to The Last Confession!

We have two double passes for The Last Confession in Sydney, Melbourne, Brisbane, Adelaide and Perth to give away. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people
  • 30 min preparation
  • 45 min cooking (plus cooling)

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.