Sunday, December 22, 2013

Quatre-quarts aux agrumes - Citrus fruit cake


I love drinking a cup of coffee (or more) in the afternoon, and of course a piece of pastry is always welcome to make the moment sweeter.

I like lemons in deserts, and a Citrus pound cake is the perfect choice.

I hope you enjoy it as much as I do.

Bon Appetit!!!


©2013 The Pink Macaroon. All rights reserved.

©2013 The Pink Macaroon. All rights reserved.

Quatre-quarts aux agrumes
Preparation time: 20 minutes
Baking time: 35 - 40 minutes

4 eggs
1 1/4 cups superfine sugar
2 cups all-purpose flower
a pinch of salt
finely grated zest of one lemon1 tsp
baking powder 
1 cup butter, melted an cooled

Preheat the oven to 350F and butter and flower a 9 by 5 inch loaf pan. Separate the eggs. In a bowl, beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks and the other half of the sugar until thick and pale in color.

In a separate bowl, mix the flower, salt, zest, and baking powder together.

Fold the flour mixture into the prepared pan, then bake for 35-40 minutes or until the point of a knife comes out clean when inserted in the center.

The cake is best eaten the same day, but it will keep in an airtight container for a day or two. 

From the Little Paris Kitchen by Rachel Khoo
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1 comment:

  1. A step or two is missing here. You do have to fold the flour mixture into the egg mixture, bit by bit, then fold the egg white mixture into the egg/flour mix, then place in prepared pan and bake.