2-1/4 cups unbleached, all purpose flour
1 tsp baking powder
5 large eggs
1-1/2 cups Vanilla Sugar
3/4 cup creme fraiche or heavy cream
7 tbsp unsalted butter, melted and cooled
1/2 cup freshly squeezed lemon juice
grated zest of 4 lemons
1. Preheat the oven to 350°F. Butter two 9-1/2" loaf pans.
2. Combine the flour and baking powder, set aside.
3. In the large bowl of an electric mixer, combine the eggs and sugar and mix til well blended. With the mixer at low speed, slowly add, in this order, the creme fraiche, the flour and the baking powder mixture, the melted butter, the lemon juice, and the lemon zest. Beat until very smooth.
4. Divide the batter evenly between the loaf pans. Place the pans in the center of the oven and bake until golden and a toothpick inserted in the center comes out clean, about 1 hour.
5. Remove from the oven and cool in the pans on the rack. To serve, unmold and cut the loaves into thin slices. This cake can be stored, carefully covered with plastic wrap, for several days.
Yield: 2 loaves
posted by June
(12/24/99)
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