Nutrition Facts
8 servings
8
Lemon Mint Pound Cake Recipe
No Reviews
Today I am offering you a delicious lemon and mint pound cake. It has a soft and very melting texture - it literally melts in your mouth. In terms of taste, there is a nice buttery flavor and a lingering hint of lemon and mint. It's very good and refreshing.
Dough
210 Egg (4 eggs without shells), whites and yolks separated.
210 Sugar (same weight as the eggs)
210 melted butter (same weight as the eggs)
1 lemon, juice and zest
30 Mint
210 Flour (the same weight as the eggs)
In addition
20 soft butter for the mold
1 flour for the mold
Directions
1
Preheat the oven to 180°C, conventional heat.
2
Butter and flour a 26*9 cm cake mold if it is not silicone.
3
In a bowl, whip the egg whites until stiff peaks form. Add 2 tablespoons of sugar, taken from the total amount, and mix briefly to firm up the egg whites.
4
In another large bowl, blanch the egg yolks with the remaining amount of sugar.
5
Add the melted and cooled butter and blend a little to incorporate it. Then do the same with the lemon juice and zest, and the chopped mint leaves.
6
Add the flour and mix on low speed until you achieve a smooth texture.
7
At the end, gently fold in the egg whites using a spatula, in 3-4 additions.
8
Pour the batter into the mold and smooth the surface. Run a knife through the middle.
9
Bake in the oven for about 45 minutes.
10
To finish, let cool slightly, then unmold and allow to cool completely.
Ingredients
Dough
210 Egg (4 eggs without shells), whites and yolks separated.
210 Sugar (same weight as the eggs)
210 melted butter (same weight as the eggs)
1 lemon, juice and zest
30 Mint
210 Flour (the same weight as the eggs)
In addition
20 soft butter for the mold
1 flour for the mold
Directions
Directions
1
Preheat the oven to 180°C, conventional heat.
2
Butter and flour a 26*9 cm cake mold if it is not silicone.
3
In a bowl, whip the egg whites until stiff peaks form. Add 2 tablespoons of sugar, taken from the total amount, and mix briefly to firm up the egg whites.
4
In another large bowl, blanch the egg yolks with the remaining amount of sugar.
5
Add the melted and cooled butter and blend a little to incorporate it. Then do the same with the lemon juice and zest, and the chopped mint leaves.
6
Add the flour and mix on low speed until you achieve a smooth texture.
7
At the end, gently fold in the egg whites using a spatula, in 3-4 additions.
8
Pour the batter into the mold and smooth the surface. Run a knife through the middle.
9
Bake in the oven for about 45 minutes.
10
To finish, let cool slightly, then unmold and allow to cool completely.
Notes
-
kina
We really loved its softness. I added baking powder, but it's true that the taste of mint isn't very noticeable... I reduced the sugar and butter to feel better about the calorie count. -
Lylie
Sure! Please provide the text you would like to have translated.
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN