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Apricot Saffon Profiteroles with Chocolate Saffron Sauce

Lemon Pound Cake




For 10-12 people
110g Flour
1 Pinch baking powder
2 Eggs
140g Sugar
1 Pinch salt
1 Lemon zest, grated
60g Heavy cream
60g Unsalted butter, melted and at room temperature





Preheat the oven to 160 degrees C. Butter and flour a loaf pan.
Sift together the flour and the baking powder.
Whisk together the eggs, sugar, and salt until the mixture lightens in color.
Add the flour and lemon zest, alternating with the cream and mix to create a homogenous mixture.
Whisk in the butter.
Pour the batter into the mold to fill ¾ full and bake in the oven for approximately 20 minutes, or until the top is golden brown and a knife plunged into the center of the cake comes out clean.
Cool on a wire rack and serve at room temperature or warm.