|3 cups||white flour (all purpose)||380 g|
|1 1/4 cup||butter, unsalted||300 g|
|2 1/2 cups||sugar||500 g|
|3||eggs size large|
|2 tsp||baking powder||5 g|
|salt, a pinch|
|3||lemons, zest||360 g|
|1 cup||whipping cream 35%||250 mL|
|1||oranges, zest||180 g|
Before you start
A hand-held or stand mixer will make things easier for this recipe.
- Preheat the oven to 175°C/350°F. Butter and flour a Bundt pan.
- In a bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, beat together 2 cups of sugar and 1 cup of butter using a mixer, until the mixture becomes thick and pale, about 4-5 min. Add the eggs one at a time, alternating with the dry ingredients, mixing well between each addition. Add the juice and zest from 2 lemons then mix well.
- Add the cream to the egg mixture then mix well.
- Pour the batter into the prepared pan, spreading it evenly. Bake in the middle of the oven until golden-brown, about 45 min. Check with a toothpick or skewer to see if the cake is cooked.
- Cool the cake at least 30 min in the pan before removing it, then let it cool down on a wire rack an additional 30 min.
- Meanwhile, make the curd. Put in a saucepan the egg yolks, the remaining sugar and the juice and zest of the remaining lemon. Add the juice and zest of the orange. Cook on medium heat until the mixture thickens, whisking the whole time, 5-6 min. Remove from the heat then stir in the butter.
- Pour the curd over the cake then serve.
Nutrition Facts Table
per 1 serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||1 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin C, Vitamin E, Zinc
- Good source of :
- Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D
- Excellent source of :
- Folacin, Selenium, Vitamin A
|Meat and Alternatives||½|