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Quatre-quarts au citron

Servez ce quatre-quarts au citron avec notre garniture de baies macérées et notre crème fouettée pour obtenir une gourmandise estivale parfaite.

Lemon Pound Cake 470 x 449.jpg


  • 113 g (½ cup) unsalted butter, softened
  • 400 g (2 cups) granulated sugar
  • 5 large eggs
  • 180 ml (¾ cup) reduced fat buttermilk
  • 2 lemon, juiced, zested
  • 375 g (3 cups) all-purpose flour
  • 2,5 ml (½ c. à café) de levure
  • 2,5 ml (½ cuillère à café) de bicarbonate de soude
  • ½ cuillère à café de sel (facultatif)


  1. Preheat oven to 350°F. Prepare two loaf pans by lightly coating each one with cooking spray and a light dusting of flour.
  2. Place butter, sugar, and eggs into the Vitamix container in te order listed and secure the lid. Start the machine on its lowest speed. Remove lid plug and use the tamper to press ingredients toward the blades, and slowly increase to Variable 6. Blend until smooth, about 15 seconds.
  3. Stop the machine and add buttermilk, lemon juice and lemon zest to the container. Secure lid plug and blend on the lowest speed for 10 seconds.
  4. Dans un autre bol, combiner la farine, la levure chimique, le bicarbonate de soude et le sel. Ajouter le mélange de farine aux ingrédients humides dans le récipient Vitamix, puis verrouiller le couvercle.
  5. Remove lid plug and blend on the lowest speed, slowly increasing to Variable 6, using the tamper to press ingredients toward the blades for 30 seconds or until smooth. Stop the machine.
  6. Use a spatula to scrape the the batter into the two prepared loaf pans. Place in preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 1 hour before slicing and serving.

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