LEMONGRASS POUND CAKE

Steps:

• 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.
• Generously butter a bundt pan and dust with flour, knocking out excess flour.
• Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
• Beat together butter and sugar at medium-high speed until pale and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
• Scrape down side of bowl, then beat at medium-high speed for about 2 minutes Batter will become creamier and satiny.
• Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
• Bake at a 160°C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).