Lemongrass Pound Cake

Recipe by Boomette
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, bring milk, heavy cream and lemongrass to a simmer. Remove from heat and let steep, covered for about 30 minutes Strain cream mixture through a sieve into a bowl.
  • Generously butter a bundt pan and dust with flour, knocking out excess flour.
  • Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
  • Beat together butter and sugar at medium-high speed until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
  • Scrape down side of bowl, then beat at medium-high speed for about 2 minutes Batter will become creamier and satiny.
  • Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
  • Bake at a 160°C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).
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