Lemon pound cake with crème fraîche and violets


  • Serves 10 people

  • 150 gm unsalted butter, at room temperature
  • 375 gm caster sugar
  • 4 eggs, at room temperature
  • 300 gm (2 cups) self-raising flour
  • 200 gm crème fraîche, at room temperature
  • Finely grated rind and juice of 2 lemons
  • To serve: crystallised violets (see note)
  • Lemon sugar
  • 55 gm (¼ cup) caster sugar
  • Finely grated rind of 1 lemon
  • Lemon crème fraîche icing
  • 350 gm crème fraîche
  • 70 gm pure icing sugar, sifted
  • Finely grated rind of 1 lemon, plus 1 tsp juice
01   Preheat oven to 160C. Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Add eggs one at a time, beating well after each addition, until incorporated. Add flour and crème fraîche in alternating batches, starting with flour, until combined. Stir in lemon rind and juice and spoon into a buttered 8cm x 22cm loaf tin lined with baking paper. Bake until cake is golden and an inserted skewer withdraws clean (40-45 minutes). Cool in tin for 15 minutes, then turn onto a wire rack and cool completely.
02   For lemon sugar, combine ingredients in a small bowl and set aside.
03   For lemon crème fraîche icing, whisk crème fraîche and sugar in an electric mixer until soft peaks form (3-4 minutes). Fold in lemon rind and juice and spread over top of cake. Scatter with crystallised violets and lemon sugar and serve. Cake is best eaten the day it’s made.
Note Crystallised violets are available from select delicatessens and cake-decorating shops.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.
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