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Fiori di Sicilia Pound Cake
A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.
👥 1 Servings👤 Aleksandra Crapanzano📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
Preheat the oven to 350°F. Butter and flour a 9 x 5-inch loaf pan.
2
Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla, fiori di Sicilia extract, and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
large eggs, weighing roughly 200 g, in their shells4(200 g) granulated sugar1 cup
3
Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
4
Pour the batter into the prepared pan and bake for ⏱️ 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for ⏱️ 10 minutes in the pan, then remove to a wire rack.
5
Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap it in plastic and store at room temperature.
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