Moist Lemon Cake
Ingredients
- 100 gUnsalted butter (softened)
- 120 gWhite sugar (divided)
- 2 pcEgg (at room temperature)
- 133.3 gWheat flour (sifted)
- 0.7 tspBaking powder
- 1.3 pcCitrus limon (L.) Burm. f. (zested and juiced)
- 0.7 pinchFleur de sel
Method
A pale yellow, dense and moist crumb that melts in your mouth. The lemon scent is sharp, supported by a slightly sweet and crisp golden crust.
- 1
Zest the lemons finely over a bowl to catch the essential oils. Squeeze them to obtain about 80 ml of juice.
- 2
Work the softened butter with 150g of white sugar. The mixture should become pale and creamy under the whisk.
- 3
Add the eggs one by one, whisking vigorously between each addition to emulsify the batter.
- 4
Incorporate the flour, baking powder, and sea salt. Mix with a spatula just until the flour disappears, without overworking the batter.
- 5
Pour into a buttered tin. Bake at 170°C. The cake is ready when a knife blade comes out dry and the surface is golden brown.
- 6
Mix the remaining sugar with the lemon juice. Pour this syrup over the hot cake as soon as it comes out of the oven so it penetrates the crumb.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding the flour to prevent it from becoming elastic.
- The soaking must be done on a hot cake so the syrup travels to the heart of the crumb.
How long does this dish keep?
Wrap it tightly in plastic wrap once cooled; it will stay moist for 3 days.
