Hazelnut Lemon Pound Cake


Created by
  • Jérôme Landrieu - Cacao Barry Ambassador

Hazelnut Lemon Pound Cake

ingredients preparation
  • 71g
    Butter softened
  • 126g
  • 13g
    inverted sugar
  • 1g
  • 71g
  • 117g
    Candied lemon peel
  • 41g
    lemon concentrate*

1. Mix the first group of ingredients in the Robot Coupe

2. Add the eggs

3. Add the sifted dries

4. Whip the whites until foamy, and fold into previous mix

5. Line molds with parchment, coat cylinder in butter and flour

6. 420g per mold, bake at 150C, vent closed, for 12 min, press on top to flatten then bake 18 min

7. Blast freeze, unmold, fill while frozen

*Lemon Concentrate: equal parts lemon juice and sugar, cook to 102C (7.5 Brix)

Hazelnut Emulsion Ganache

ingredients preparation
  • 182g
  • 78g
  • 41g

1. Heat the cream and sugars to 45C

2. Pour over the nut pastes and cocoa butter

3. Emulsify, and crystalize at 30C with 1% precrystalized cocoa butter

4. Cool until pipable consistency

300g is just enough to fill 2 cakes

AW: 0.852


ingredients preparation
  • 0.00g
    IBC brown cocoa butter color*

*Use IBC brown cocoa butter color as needed


1. Fill the center of each cake with Hazelnut Emulsion Ganache

2. Crumb coat the sides with Hazelnut Emulsion Ganache, and freeze

3. Glaze frozen cakes with crystalized glaze

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