Ingredients for Lemongrass Pound Cake
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 4 stalks lemongrass
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
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How to Make Lemongrass Pound Cake
- In a saucepan, bring 1 cup milk, 1/2 cup heavy cream, and 4 stalks lemongrass (bruised) to a simmer over medium heat.
- Remove from heat and let steep, covered, for 30 minutes. Strain the cream mixture through a fine-mesh sieve into a bowl, discarding the lemongrass.
- Generously butter a 10-inch bundt pan and dust with 1/4 cup cake flour, tapping out any excess.
- In a large bowl, sift together 2 cups cake flour and 2 teaspoons baking powder.
- Sift the flour mixture again into another bowl.
- Repeat sifting one more time for a total of three siftings. This ensures a light and airy cake.
- In a separate bowl, beat 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar at medium-high speed with an electric mixer until pale and fluffy (about 5 minutes).
- Add 4 large eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low. Gradually add half of the sifted flour mixture, then all of the lemongrass cream, and finally the remaining flour mixture, mixing well after each addition.
- Scrape down the sides of the bowl, then beat at medium-high speed for 2 minutes until the batter is creamy and satiny.
- Pour the batter into the prepared bundt pan. Gently tap the pan against the work surface once or twice to eliminate any air bubbles.
- Bake in a preheated oven at 160°C (320°F) for 55-60 minutes, or until a wooden pick or skewer inserted into the center comes out clean and the cake is golden brown.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
110g
Fat
97g
Carbs
20g
