LEMON POUND CAKE WITH CRÈME FRAÎCHE & ROSES
Prep: 30 mins. Cooking 45 mins + cooling. Serves 10. 150g unsalted butter, at room temperature, plus extra for greasing 375g caster sugar
4 eggs, at room temperature
2 cups (300g) self-raising flour
200g crème fraîche, at room temperature Finely grated zest and juice of 2 lemons Crystallised rose petals, to decorate (available from select delis and cake-decorating shops) Lemon sugar ¼ cup (55g) caster sugar Finely grated zest of 1 lemon Icing 350g crème fraîche
70g pure icing sugar, sifted Finely grated zest of 1 lemon,
plus 1 tsp juice
1 Preheat oven to 160˚C (140˚C fan). Lightly butter a 22cm-diameter cake tin and line with baking paper.
2 Place butter and sugar in a bowl and use an electric mixer to beat until pale and fluffy, 5mins. Add eggs one at a time, beating well after each addition. Add flour and crème fraîche in alternating batches, starting with flour, until combined. Stir in lemon zest and juice, then spoon into prepared cake tin. Bake until cake is golden and a skewer inserted in the centre withdraws clean, 40-45mins.
Cool in tin for 15mins, then turn onto a wire rack to cool completely.
3 To make lemon sugar, combine all ingredients in a small bowl; set aside.
4 To make icing, place crème fraîche and sugar in a bowl and use an electric mixer to whisk to soft peaks, 3-4mins. Fold in lemon zest and juice and spread over top of cake. Scatter with crystallised roses and lemon sugar and serve. Cake is best made on day of serving.