I like this new and easy method of baking pound cakes by Joanne Chang of Flour Bakery, Boston. First, the eggs and sugar are whipped together until the mixture is feather light. Then, just fold-in the rest of the ingredients and place it in your pre-heated oven. That's it! The result is a soft, buttery French Lemon-Poppy Pound Cake that's full of lemon flavor. This cake is a great tea-time treat. If there’s any leftover, just cover and store at room temperature for up to three days. However, I don’t foresee you will have any problems finishing this yummy cake. Try it! Recipe adapted from Flour By Joanne Chang {pg 70 & 72} French Lemon-Poppy Pound Cake Ingredients 2 Cups Cake Flour
¾ tsp Baking Powder
½ tsp Sea Salt or Kosher Salt
½ Cup + 3 Tbsp (1 3/8 sticks/156 grams) Unsalted Butter, melted and cooled to slightly warm
¼ Cup (60 grams) Heavy Cream
3 Tbsp Lemon Zest
1 Tbsp Fresh Lemon Juice 3 Tbsp Poppy Seeds
4 Large Free-Range Eggs
1 ¼ cups Granulated Sugar
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