Lemon Drizzle Delight: Perfect Pound Cake Mastery by Christophe Rull.

In this recipe, we will go over a few interesting techniques such as:
- How to make a paper cornet
- How to have a perfect loaf opening
- How to make the poundcake extra moist
Lemon Poundcake recipe:
Eggs: 220 grams
Sugar: 260 grams
Lemon zest : 1 each
Crème Fraiche: 110 grams
Salt: 1 gram or 1 pinch
Baking powder: 7 grams
Flour: 220 grams
Butter: 85 grams
What I use in this video.
KitchenAid:
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Clear Bowl:
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Induction electric countertop:
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mini loaf pan:
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oxo zester:
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Adobe package:
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Camera Sony A7III:
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Camera lens:
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Mic:
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lighting:
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Lantern soft box:
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c-stand:
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portable external drive 1TB to store video and pics:
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Don’t hesitate to reach out if you have any question and I will do my very best to help answering any questions.

[@bradleyheinrichs8206]

I finally made this - delicious! Could you please add the amounts for the lemon syrup to the recipe? Also, you said you’d use juice of your zested lemon for the syrup, but I didn’t see you do it. Thanks again!

[@nancyholmquist2690]

I'm sorry to ask but what is creme fraiche?

[@rulls-kitchen]

It is the fat part of the milk obtained and fermented. It is really similar as the sour cream

[@nancyholmquist2690]

Can I use sour cream instead?@@rulls-kitchen

[@rulls-kitchen]

@@nancyholmquist2690 absolutely