Gâteau De Livre De Citron

One of my favourite cookbooks is "Back to the Table", written by Oprah Winfrey's personal chef, Art Smith. And let me tell you, his Lemon Pound Cake Recipe is pour mourir pour! (to-die-for!) It may take awhile to bake, but it is well worth the wait. Add a dollop of whipped cream and some fresh berries...I promise you'll go back for seconds! It may take 1 cup of butter and 1 cup of sour cream, but I don't think it counts if you eat it standing up...at least, that's what I tell myself!

"Un régime est quand vous la montre ce qui vous vous mangez

et souhaitez pourriez manger ce que vous observez"

Lemon-Sour Cream Pound Cake

Makes 12 servings

Art Writes: Sour Cream is the secret ingredient in many a pound cake. This one is based on a lemon pound cake from my family's recipe collection.

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

Grated zest of 2 lemons

1 cup sour cream, at room temperature

Lemon Syrup

Zest of 1 lemon

1 cup fresh lemon juice

1/4 cup water

2/3 cup sugar

1.) To make the cake, position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.

2.) Sift the flour, baking powder, baking soda, and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.

3.) Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.

4.) Meanwhile, make the syrup. Bring the lemon juice, zest, and sugar, to a biol over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.

5.) Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half of the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.

Bon appétit!