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Recipes
Yigit’s Meyer Lemon Pound Cake
INGREDIENTS:
Whole Eggs
Sugar
Salt
Baking Powder
All Purpose Flour
Meyer Lemon Zest
Cream
Butter (melted) |
5 Each
1 ¾ cups
1 teaspoon
½ teaspoon
1 ¾ cup + 2 Tablespoons
4 Lemons
½ cup
5.3 ounces |
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Method:
1. Pre- heat the oven to 350 degrees F and allow eggs to come to room temperature.
2. Butter and flour a baking pan.
3. In an electric mixer with whisk attachment, whisk the eggs, sugar and lemon zest until it reaches full volume and light airy peaks.
4. Sift together the dry ingredients.
5. Gently fold the melted butter into the whipped eggs being careful not to over mix.
6. Alternate adding the sifted dry ingredients and heavy cream being very careful not to over mix.
7. Gently pour the batter into the baking pan and place into the oven.
8. If using a convection oven: bake with fan on at 350 until the cake rises and has a brown color crust. Rotate the cake pan to bake evenly and test done-ness with a skewer.
9. Unmold onto a cooling rack, cool completely before slicing.
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