Lemongrass Pound Cake

1. 1

   In a saucepan, bring milk, heavy cream and lemongrass to a simmer. Remove from heat and let steep, covered for about 30 minutes Strain cream mixture through a sieve into a bowl.

2. 2

   Generously butter a bundt pan and dust with flour, knocking out excess flour.

3. 3

   Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.

4. 4

   Beat together butter and sugar at medium-high speed until pale and fluffy.

5. 5

   Add eggs 1 at a time, beating well after each addition.

6. 6

   Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.

7. 7

   Scrape down side of bowl, then beat at medium-high speed for about 2 minutes Batter will become creamier and satiny.

8. 8

   Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.

9. 9

   Bake at a 160u00b0C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).

No additional tips available.