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Lemongrass Pound Cake with Thai Coffee Caramel

Lemongrass pound cake, with a Thai coffee caramel.

Lemongrass infused, butter pound cake, accompanied by a cardamom scented caramel.

Course Dessert
Cuisine thai
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 483 kcal

Ingredients

Lemongrass Pound Cake

  • 4 stalks lemongrass
  • 1/2 cup butter
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/4 cup cane sugar
  • 2 tbs lemon zest
  • 2 teaspoons lemon juice
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract

Thai coffee caramel

  • 1 cup espresso coffee
  • 1/2 cup caramel
  • 4 pods cardamom

Instructions

Cake Instructions

  1. On 350 degrees adjust the cake rack in the middle section of your oven. Grease an 8 1/2 by 4 1/2 cake pan with softened butter. Dust with all purpose flour and tap out excess.

  2. In a medium bowl add 1 1/2 cups flour, baking powder, and salt. Set aside.

  3. In medium pot add 1/2 cup butter melt with 4 stalks lemongrass chopped and crushed on low heat, let steep for 1 hour, strain through fine china cap. be sure to extract as much lemongrass flavor as possible.


  4. In food processor pulse sugar and zest about 5 pulses should do it. Add lemon juice, eggs, and vanilla, process 5 seconds. While running slowly add remaining melted butter, no longer than 20 seconds.

  5. Transfer mix to large bowl and sift the rest of the flour in 3 additions whisking gently after each one.

  6. Pour mixture into pan and bake for 15 minutes then reducing heat to 325 degrees and bake for another 35 minutes rotating half way through.

  7. When done test with tooth pick, and let rest in pan for 10 minutes. then transfer to wire rack and let cool for at least another hour.

Instructions for Thai Coffee Caramel

  1. Make 1 cup espresso, reduce on low heat by half.

  2. Add half cup caramel. simmer on low heat 5 minutes.

  3. In a Pestle and Mortar remove seeds from Cardamon Pods

    and grind until fine dust. Stir into espresso and caramel.

Recipe Notes

Base poundcake recipe from America's Test Kitchen.