Lemon & White chocolate pound cake
Servings 8
Ingredients
- 4 medium eggs, at room temperature (about 260 g)
- 200 g caster sugar
- 100 g white chocolate, melted
- 150 g butter, melted
- 3 organic lemons, grated peel and squeezed juice
- 250 g plain flour
- about 8 g of baking powder
Frosting ingredients:
- 250 g mascarpone cheese
- 100 ml cream, whipped
- grated peel of 1 lemon
- 2 tablespoons icing sugar
- strawberries and cherries
- mint leaves
Instructions
- Preheat the oven to 180°C, melt the white chocolate in a double boiler and the butter on a very low heat or in the microwave.
- Beat the eggs and the sugar until the mixture becomes light and fluffy. Pour in the melted butter and white chocolate and whip the batter.
- Add the flour, the baking powder, the sieved lemon juice and the lemon peel. Stir until everything is evenly mixed.
- Pour into a rectangular cake tin, previously greased and floured. Bake for about 1 hour until golden and dry in the centre (use a toothpick to check). Let it cool down completely before unmould.
- Make the frosting: whisk the mascarpone cheese with the whipped cream, 2 tablespoons of icing sugar and the finely grated zest of a lemon. Spread the mascarpone frosting over the cake, then decorate with plenty of strawberries and cherries and a few mint leaves. Serve immediately or store the cake in a cool place until ready to serve it.
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