Recipe: Lemon Pound Cake

1 Peel the lemon without damaging the white skin then, finely slice the skin (filaments) blanch it (boil) for 1 min then drain and chop very finely.

2 Preheat your oven to 180°(th6).

3 Mix the 2 egg yolks and 3.5 oz (100 gr) sugar (blanch) then the melted butter, flour, baking powder
and finally the lemon juice and the finely chopped zests.
Whip the 2 egg whites until stiff peaks form then at the end stiffen them with the remaining 0.9 oz (25 gr) of sugar.
Gently fold your whites into your pound cake batter by cutting and lifting with a wooden spatula.

4 Pour into a teflon or flexipan loaf tin and cook for approximately 35 min.
When you prick it with a needle it should be dry and hot.
Always welcome, this lemon pound cake can serve you at any time: in the morning for breakfast at noon with a small ice cream or at 4 o'clock with a tea or a good hot chocolate...