Lemon-flavored, soft and also easy to prepare Lemon cake recipe..I want to say hi to you with this recipe. I have been thinking about blogging for a while and now i realized it. I will share my recipes which i tried several times and love at the end on my blog “thekitchenfest.com”.
This recipe is adapted from Pierre Herme but i made some changes as for ingredients.
Notes:
- I use powdered sugar and granulated sugar together. Using powdered sugar makes the cake softer. You can use only powdered sugar or only granulated sugar.
- Eggs must be fresh and well whipped.
- I like poppy seeds with lemon cakes and i used seeds in this recipe. You don’t have to use if you don’t like.
- Pierre Herme’s recipe contains rum. If you don’t have rum or you don’t want to use alcohol you can use fresh lemon juice instead of rum.
- I used 22 cm round cake pan. You can use 18-20 cm baton cake pan by lowering measurements half.
I hope you will try and like the recipe.
Loves,
Ingredients:
- 375 gr flour (2,5 cup+ 3 tbsp)
- 10 gr baking powder
- 200 gr granulated sugar (1 cup)
- 200 gr powdered sugar (1 cup+4 tbsp)
- 6 eggs (Large)
- 190 gr heavy cream
- 3,5 tbsp rum or lemon juice
- 135 gr unsalted butter (9 tbsp)
- 2 tbsp lemon zest
- 1/4 tsp salt
- 1 tbsp poppy seeds (optional)
For the syrup:
- 80 ml water (1/3 cup)
- 40 gr Granulated sugar (3 tbsp)
- Juice of 2 lemons
Directions:
- Pre-heat your oven 165º C. Butter 22cm round cake pan set aside.
- Melt the butter and let it cool.
- Sift together the flour,baking powder set aside.
- Whisk the sugars and lemon zest in a bowl and leave to rest for 10 minutes.
- Add the egss and beat well until it gets foamy. While the egss get foamy add the cream,rum and salt. Stop whisking when the mixture incorporated.
- Add dry ingredients in 3 batches and stir gently with spatula.
- Add the melted and cooled butter than add the poppy seeds. Stir for 30 sec.
- Divide the batter evenly among the pan and smooth the top of cake.
- Bake for 50-60 min until toothpick comes out clean.
For the syrup:
- Heat the water in a soucepan. Add the sugar and let it dissolve. Cool the mixture room temperature.
- Add the lemon juice and mix.
- Brush the warmish cake with this syrup. Serve when its cooled.
Bon Appetit.
