Lemon Pound Cake

How to prepare lemon pound cake

1. Note: for this recipe I used 3 lemons. From them I squeezed the 160ml of juice we need, and I grated the zest from one and a half lemons.
2. Melt the butter and then let it cool until needed.
3. Sift the flour 4 times together with the cornstarch, salt and baking powder.
4. Separate the eggs. Mix the egg yolks with 200g sugar and beat with a mixer until it becomes a pale yellow cream.
5. Add the buttermilk, lemon juice and zest and mix for another minute.
6. Beat the egg whites at medium speed until a dense foam forms, but it still doesn't hold on the whisk. Slowly add 50g of sugar while continuing to mix at higher speed. When you can turn the bowl over and the foam doesn't flow, it's ready, don't mix any longer.
8. Add 1/2 of the flour to the egg yolk mixture. Use a whisk or a wide spatula to incorporate. Then add 1/2 of the egg white foam, also mixing gently from top to bottom so the foam doesn't deflate. Add the rest of the flour and when incorporated add the rest of the foam.
9. Add 5 tablespoons of the cake batter to the melted and cooled butter. Mix well. Then add this mixture to the cake batter and mix again gently with the whisk until incorporated.
10. Pour the batter into a pan (30 cm long) greased with butter.
11. Bake the cake at 160°C for 50 minutes. Do the toothpick test and if the cake is done, take it out of the oven.
12. Bring the lemon juice and sugar to a boil. When the sugar is dissolved, the syrup is ready.
14. Let the cake cool for 5 minutes and then turn it onto a platter. Poke it about 30 times all over the surface with a toothpick. Slowly pour the syrup over it as follows: put a few tablespoons over the entire surface and then wait for it to absorb. Continue until you finish the syrup.
    * I only used 1/2 of the syrup and it seemed sweet and syrupy enough to me.
15. Let it cool completely.

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