 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
I had made too much lemon pound cake leftover and nobody was eating it anymore ( what can I say, my family is spoiled) , so I decided to tempt them more and transformed it in a trifle. Ingredients:
pound cake |
200 g flour |
1 package baking soda |
200 g butter |
200 g sugar |
3 eggs |
1 lemon zest |
1/2 teaspoon vanilla extract |
1/2 lemon juice |
cream |
3 yolks |
1/2 cup whipped cream cheese |
1/2 lemon zest |
1/2 teaspoon vanilla extract |
6 spoons sugar |
3/4 cup whipped cream ( already whipped) |
Directions:
1. Mix flour and baking soda and set it on the side. With the mixer, beat the butter and sugar until sugar disappear. Add eggs one by one. Add the lemon zest, vanilla extract and the juice. Add the flour 1 spoon at a time. Pour in pound cake buttered pans. Set oven at 375F and bake 35 min - 45 min depending on your oven. Do not open oven door before 30 min.
2. Let it cool down and cut in slices.
3. Separately beat egg yolks with butter, sugar and lemon zest, lemon juice and vanilla until the mix get to the consistency of sour cream. Add cream cheese one spoon at a time. When the sugar is thoroughly mixed, fold in the whipped cream.
4. In a bowl arrange 1 layer of pound cake, 1 layer of cream. Top it with very thin slices of lemon. You can use candied lemon.
5. Leave it in the fridge for at least 3 -4 hours.
6. Bon Appetit!
|
|