Enjoy this recipe for Lemon Pound Cake from one of my favorite chefs and a true pastry expert, Chef Jacquy Pfeiffer, president and co-founder of The French Pastry School in Chicago.
I’ve worked on projects with the school for many years and have visited many times. Chef Jacquy has a rich culinary background and has worked with some of the world’s top chefs. The French Pastry School is considered to be one of the leading pastry institutions in the world.
And, good news. They offer classes for food enthusiasts as well. They’re typically held over 2 days and you have the opportunity to learn from the masters. —Editor
- 3/4 cup cake flour
- 3/4 teaspoon baking powder
- 5 eggs
- 1 cup granulated sugar
- 1 teaspoon Kosher salt
- 2 zest of 2 lemons
- 1/3 cup heavy cream
- 7 ounces Plugrá® European-Style Butter, unsalted, melted
- 1 Sift together flour and baking powder.
- 2 In a mixer beat the eggs with a whip and gradually add the granulated sugar and salt. Beat two minutes until frothy and pale. At low speed mix in the lemon zest, the dry ingredients, and the heavy cream alternately.
- 3 Add the melted Plugrá Butter and mix until combined, do not over mix.
- 4 Pour 1 cup of batter into buttered and floured molds. Brush a line with melted butter in the center of the raw cake.
- 5 Bake in the preheated oven 350°F until the top of the cake is golden brown, about 30 minutes.
- 6 Glaze the cakes while warm with a mixture of lemon juice and confectionery sugar.
- 7 Let cool completely, wrap with plastic wrap and store at room temperature or freeze.