• Baker-Pastry Chef

Pound Cake

  • An original recipe from Nicolas Boussin
  • Recipe calculated for 6 persons
  • 2 completion stages
Corman products used for this recipe


Pound cake

  • Beat together the eggs and the sugar in a mixer bowl on the second lowest speed setting.
  • Add the sieved flour and yeast.
  • Incorporate the roasted butter melted at 50°C and the lemon zest.
  • Knead the dough for between two and three minutes on the second lowest speed setting.
  • Pipe in 300 g of mixture per Calisson mould (Demarle ref. 1417).
  • Split using a pastry scraper soaked in melted roasted butter.
  • Bake at 150°C for approximately 35 to 40 minutes.
  • At the mid-point of cooking, check that the cakes are regularly split and, if not, split them with the point of a knife soaked in roasted butter.
  • Leave to cool.
500 g eggs 500 g caster sugar 500 g T45 flour 20 g baking powder 350 g Extra concentrated butter 99.9% fat – Sheet 2 lemon zest



  • Boil all the ingredients together and glaze the cakes.
500 g hot glaze 200 g water