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billyosses

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  1. Lemon pound Cake 3 lemons 2 3/4 cups AP flour 1 1/2 cup sugar 1 1/2 teaspoons baking powder 3/4 cup creme fraiche or heavy cream 6 large eggs 11 tablespoons unsalted butter, melted, still warm. FOR THE GLAZE 6 lemons 2 cups confectioner's sugar -preheat oven to 350f. grease a 9x 4 loaf pan or two 6x3 loaf pans with non stick vegetable spray , line with parchment. spray paper. grate zest of 3 lemons , supreme them. -into a bowl of a mixer, sift flour, sugar, baking powder and begin mixing at low speed, add zest, creme fraiche, lemon segments, their juice and beat in eggs 1 x 1 , then warm butter added slowly while the mixer is running (be sure the batter is emulsifying; opaque at this point). Pour into the prepared loaf pan(s). Bake at 350f for one houror until a paring knife comes out clean. - for the glaze, juice the six lemons, bring to a boil and add confectioner's sugar and stir well then transfer into a pan wide enough to accept the loaf. When the pound cake is done, let it cool and then remove from loaf pan and set into the lemon soak, and squeeze gently to make the cake absorb the juice. Turn cake over and repeat all around. Return the cake to a greased baking sheet or cooling rack over a pan and return to oven for 5 minutes to "set the glaze. Be careful handling it, it is very easy to break. yield 12 servings. Vanilla Cake gets vanilla ice cream here it can not be reheated. Thank you for your welcome greetings, I am a big fan of the site.
  2. Having picked myself up and dusted such self off after the above posters' ruminations. I feel that I may contribute something to the thread. "all found the cake seriously icky" was obviously a misspelling of "seriously tricky" so I will now try to illuminate the "trick" The adaptation from professional recipe to home recipe is fraught with peril. I proposed the easiest solution which was the aluminum ramekin and I obviously underestimated the readership. At the restaurant, the mold I use is a stainless ring 2"h x 3"d which is baked at 325F for 10 minutes, removed to the plate, and then cut away with a paring knife allowing minimal handling of the cake and we can cook it just until the walls coagulate; the ideal solution. I notice in the Food Arts recipe the baking time was deleted, too bad. But, as the above posters rightfully recognize, we are looking for golden brown and, more importantly, resistance to the touch to indicate that the cake is ready. Too soft, the cake will fully collapse and be too liquid/molten, too firm, and it will be, ahem, "dense" or "soggy". Capturing the cake at its moment of perfection is the trick. I recommend greasing well the base of the aluminum mold or cutting a parchment paper circle to cover the bottom and ease the delivery, tapping it gently upside down onto the plate. Failing that, the ring mold is still the best solution, they are available from most kitchen supply places such as Bridge or J.B. Prince. I doubt that altitude affected this cake. I have made it in Denver and it came out well.
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