Easter Lemon Pound Cake with Lemon Curd
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Double boiler
- Food processor
- Fine-mesh sieve
- Sifter
- Loaf pan
- Cooling rack
- Pastry brush
- Toothpick
- Oven
- Stove
- Whisk
- Mixing bowl
- Saucepan
- Plastic wrap
- Refrigerator
- Chef's knife
Ingredients
- 1/2 cup lemon juice, fresh squeezed
- 1/2 cup sugar
- 6 tbsps unsalted butter, cut into 1/2-inch pieces
- 1 tbsp lemon zest, grated
- 3 large eggs, beaten
- 1/2 pound unsalted butter, melted
- 1 1/4 cups sugar
- 2 tbsps lemon zest, grated
- juice from 2 medium lemons
- 4 large eggs
- 1 1/2 tsps pure vanilla extract
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp salt
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