Lemongrass Pound Cake

Directions

1. 1
   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.
2. 2
   Generously butter a bundt pan and dust with flour, knocking out excess flour.
3. 3
   Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
4. 4
   Beat together butter and sugar at medium-high speed until pale and fluffy.
5. 5
   Add eggs 1 at a time, beating well after each addition.
6. 6
   Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
7. 7
   Scrape down side of bowl, then beat at medium-high speed for about 2 minutes Batter will become creamier and satiny.
8. 8
   Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
9. 9
   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).