Thanks to the lemon syrup, this cake keeps moist for several days and is the ideal cake to take to the country on a picnic.
Makes 2 cakes
Preparation time: 15 minutes
Cooking time: 40 minutes
For the batter
100g pouring cream
70g unsalted butter
6g baking powder
A handful of strips of candied lemon peel for the topping.
For the syrup
25g lemon juice
Making the batter
✱ Wash the lemons. Grate their zest over some sugar to preserve the flavour of the zest. Whisk the eggs and sugar in a mixing bowl. When the mixture starts to become pale and thicken, add the cream, heated to lukewarm. Incorporate the sifted flour, then the baking powder. Finally, add the melted butter. The batter should be smooth and shiny.
✱ Line a loaf tin with baking paper. Pour the batter into the tin. Bake for 5 minutes at 200°C, then make an incision in the top of the cake with a knife. Return to the oven for about 35 minutes at 155°C. Check whether the cake is cooked by inserting the blade of a knife into the middle. If it comes out clean, the cake is cooked. Turn out the cake and allow to cool. Make the syrup by bringing the sugar, water and lemon juice to the boil. Brush all the sides of the cake with the lemon syrup, or dip it very briefly in the cold syrup to lightly moisten it. Finish decorating by placing strips of candied lemon peel on top of the cake.
Recipe from ‘à La Mère De Famille’ by Julien Merceron, originally published in FrenchEntrée Magazine
Photograph by Jean Cazals
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