Lemon Pound Cake soft and indulgent

1 Start your oven at 170 degrees Celsius (338'F)

2 Peel your lemon with a sharp knife, making sure not to catch the white skin under the rind. Cut them into very fine batons (julienne). Squeeze the lemon afterwards.

3 In a large bowl, place the butter and work it with sugar until the mixture turns slightly white. Then, add the beaten eggs and half of the lemon juice*. Finally, incorporate the flour, baking powder and lemon rinds using a wooden spoon.

4 Pour the batter into a tin and put it in the oven.

5 Bake for 40 minutes*

The trick to this recipe is to pour the rest of the lemon juice onto the cake around 5 minutes to the end of the baking process. It will, nicely, bring up the flavour of lemon.