Le quatre heures: délicieux citron gateaux

(recipe for a French lemon pound cake with lemon icing sugar glaze). I really love a tart lemon pound cake with sublimely sweet lemon powdered sugar icing! A friend of mine had one today, and sent a few slices home with me. This recipe is similar, though in French. It´s pretty easy to gather what to do, just read the ingredients, and do the same you would do for an American recipe for lemon pound cake:).


pour le cake (for the cake you need)

120g de beurre mou (I used salted butter)
170g de sucre vanilla en poudre (Tate and Lyle´s super fine sugar, which I keep a vanilla pod in, to make it vanilla sugar)
1 pinceé de sel (a pinch of flaked salt)
2 oeufs (2 whole eggs, large)

2 yaourts natures (2 pots of plain yogurt, not thick like Greek yogurt)
1 citron jaune non traité (the juice of one lemon, or a lime, both work equally well. I first finely grate some zest, and coursely grate some zest, then add that too)

*a few raisins, currants for the top are also lovely to add right before glazing


275 g farine (plain cake flour, sifted twice--well that is not exactly what it says but I sift mine twice for this recipe) This cake is very good made with super fine semolina flour added for some of the plain flour.
1 sachet de levure chimique (about 11g of baking powder, which is about 2.5 tsp)

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pour le sirop (for the syrup you make then pour over the cake, which is optional)

30g de sucre (30 g super fine sugar sifted twice, or powdered sugar sifted once)
le jus dún citron jaune (again juice of either lime or lemon works both equally well, or mix them)
10 cl dèau (10 cl water, if needed)
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pour le glaçage (for the glaze)

un peu déau  (just enough water to make this a glaze)
de sucre glace (sifted super fine sugar, or sifted powdered sugar, enough to make this a glaze)
queleques CS de jus de citron jaune (juice from either a lemon or lime, or both, I usually use about 3 limes or 3 small lemons, or mix them)

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1) Make the cake, as usual making any pound cake. Mix the butter, sugar, salt. Then mix in the eggs. Add the yogurts and citrus juice.

Mix the dry then add into the liquid. Add the raisins if you like either into the batter now, or sprinkle on the top once batter had been poured into the pan.

Bake preheated oven 155C, til done. Toothpick or sharp knife in center comes out clean.

When a few minutes out of oven, poke holes in the top, add the syrup. Let cool. Then when barely warm almost cold, (sprinkle a few raisins on the top now if you like) pour over the lemon icing glaze. Let set. yum!