Citrus Pound Cake
Citrus Pound Cake
Ingredients
- 1/4 cup (60 ml) lemon juice
- 2 egg yolks
- 1 egg
- 3 tbsp sugar
- 2 tbsp cold unsalted butter, diced
- 2 tbsp (30 ml) water
- 1/2 cup (105 g) sugar
- 3 tbsp (45 ml) clear corn syrup
- 2 egg whites
- 1/4 tsp (1 ml) vanilla
- 1 homemade or store-bought vanilla pound cake, about 14 oz (400 g)
- 1 pink grapefruit, peels and pith removed and cut into segments
- 1 orange, peels and pith removed and cut into segments
- 1 lime, zest finely grated
Instructions
- In a pot off the heat, whisk together all of the ingredients, except for the butter. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot. Simmer for 30 seconds. Add the butter. Strain through a sieve.
- Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled. When ready to use, mix with a spatula until creamy and smooth.
Citrus Pound Cake