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shain

Lemon-mandarin pound cake

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This makes one not very large cake in an English cake pan (26x6.5 cm / 10x2.5 inch).

You may want to double up the recipe and make two :)

 

Please tell me if you make it, I really hope that you will like it!

 

Lemon-mandarin pound cake

  • 140g white flour
  • 3/4 teaspoon baking powder (7 g)
  • 190g white sugar
  • 1/8 to 1/4 teaspoon salt (1.5 g)
  • 15-20g fine zest from a lemon and an orange/mandarin
  • 160g Greek yogurt (5% fat, or more) - choose a tart brand
  • 2 large eggs
  • 45g olive oil - aromatic, but not too vegetal, you can use natural oil if preferred
  • 1 teaspoon vanilla extract 

For syrup:

  • 25g sugar 
  • apx- 7-6 g of long and thin stripes of peel (zest) from a lemon and an orange/mandarin - see photo below for reference
  • Apx 45g lemon juice

 

  • Heat oven to 170 deg C (340 deg F).  
  • Grease one English cake pan.
  • Prepare 3 mixing bowl: one of them should be quite large and another should be a mixer bowl to beat the egg whites in.
  • In the large bowl, mix sugar, fine citrus zest and salt.
  • Mix well and let rest while you proceed.
  • In the small bowl, measure flour and baking powder.
  • Separate eggs, placing egg whites in the empty mixer bowl and the yolks in the large bowl with the sugar.
  • Add yogurt, vanilla and oil to the bowl with the sugar and yolks.
  • Beat egg whites to soft peaks.
  • Beat yolk-sugar-yogurt mixture until smooth and fluffy, about 5 minutes.
  • Fold the egg white foam into the yolk mixture, until smooth and almost uniform.
  • Sieve flour and baking soda mixture over the liquids.
  • Fold from the bottom up just until uniform. Do not over mix.
  • Pour into greased pan and bake for apx 45 minutes. A skewer should go out cleanly. The cake should rise to fill the pan and get a tan color. 
  • While the cake bakes, make the syrup:
  • Mix together sugar and peel stripes (long zest). Mix well for the sugar to draw flavor from the peel.
  • Add about the lemon juice and mix well until the sugar dissolves. If it doesn't heat the syrup very briefly.
  • When the cake is out of the oven, pierce it all over with a thin skewer or toothpick.
  • Pour syrup over the cake while it is still hot from the oven.
  • Spread syrup soaked peel strips over the cake.
  • Let chill and store in an airtight container, or wrapped in nylon.

 

 

For variation, you may add candied orange peel, poppy seeds, mint, raspberries, etc.

 

 

20170119_211839.jpg20170119_205247.jpg20170119_212313.jpg

 

This recipe was originally posted in:

 

 

 


Edited by shain (log)
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I am going to make this and bought what I needed today.  One question - is 15 to 20 gm the total of the two zests or each?  I'm guessing it is the total but I'd like that confirmed.  Thanks!

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I did make this using about 15 gm of the two zests in total.  We enjoyed this very much, thanks for posting! 

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Sounds interesting to use olive oil......never tried that in cakes before...:)

 

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18 hours ago, ElsieD said:

I did make this using about 15 gm of the two zests in total.  We enjoyed this very much, thanks for posting! 

My apologies for not responding in time. I am very happy to know that you enjoyed this cake!

 

The recipe was not clear enough, so I've edited it. I use 15-20g in the batter and an additional ~7g for the syrup.
However, as you noted, this is not an exact amount, and can be adjusted to taste.

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On 3/5/2016 at 7:26 AM, shain said:

This makes one not very large cake in an English cake pan (26x6.5 cm / 10x2.5 inch).

 

I googled this but could not find a pan with those dimension (or even a reference to one).  Just to be clear, is this a 10 x 2.5 x 2 inch pan?  I want to be sure I have something that is at least close to the correct volume - even if I double the recipe.

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@rustwood I measured the pan I used this time and it  is 11" long, 3.3" wide and 2" tall. The last time I made the recipe, I used a slightly smaller pan - 10" x 2.5".

I hope you will enjoy the recipe!

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Looks like a double recipe will be about right for an 8.5 x 4.5 x 2.5 inch (21 x 11 x 6 cm) loaf pan.  I am not sure when I will get to this, but it will be on my list.

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