Lemon Petit Fours
Lemon Pound Cake
  • 1¾ cups (195g) plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ (60ml) cup sour cream
  • 1½ tablespoons Meyer lemon juice
  • ½ tablespoon Meyer lemon zest
  • 1 cup (225g) granulated sugar plus 2 additional tablespoons
  • 1 cup (2 sticks or 226g) unsalted butter, at room temperature
  • 4 large eggs, at room temperature, beaten
Lemon Soaking Syrup
  • Syrup gets added to each of the layers to increase the intensity of the flavor of the cake and buttercream but also to keep the cake moist
  • ¼ cup (55g) granulated sugar
  • ½ cup (110 g) hot water
  • ¼ cup (60ml) lemon juice
Lemon Butter Cream
  • 4 sticks of unsalted butter
  • 1⅔ cup of custard
  • 3 teaspoons lemon extract
Custard Mixture (used for German Buttercream)
  • 1 ½ cups Sugar + 4 tablespoons
  • 4 cups Whole Milk
  • 2 tablespoons Cornstarch
Lemon Pound Cake
  1. Preheat oven to 325°F (165°C). Grease or line a 6" X 6" square cake pan
  2. Bake for approximately 45 minutes
  3. After the cake cools, slice into three (3) even horizontal layers.
  4. Discard the extra cake
Lemon Soaking Syrup
  1. Add the sugar to the hot water
  2. Stir until the sugar dissolves
  3. After the sugar mixture cools to room temperature, add the lemon juice
Lemon Butter Cream
  1. Soften the butter
  2. Whisk in a mixer or with a hand mixer until light and fluffy
  3. The butter will increase in volume and the color of the butter will lighten
  4. Add the custard mixture
  5. Add extract, mix until the flavor is well incorporated
Custard Mixture (used for German Buttercream)
  1. Add the 1 ½ cups sugar to the milk and warm in medium high in a thick bottomed pan
  2. In a separate bowl combine the cornstarch and 4 tablespoons sugar
  3. When the milk mixture feels warm to the touch, but not hot, take ¾ of a cup from the pan and add to the cornstarch and sugar mixture, mix until smooth
  4. Continue to heat the remaining milk until it reaches a boil
  5. When the milk mixture boils, whisk in the cornstarch, sugar, milk mixture
  6. Cook until thick
  7. Once thick, remove from heat, pour into a sheet pan to cool
  8. Refrigerate until ready to use
  1. Alternate layers of cake with the fillings, chill until firm.
  2. Cut into desired size, frost with buttercream, and decorate.
  3. Eat cake!
Recipe by The Fruit Company® Blog at http://blog.thefruitcompany.com/meet-our-maker-dragonfly-cakes/