Moist Lemon Cake

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 468
• Protein: 7 g
• Carbs: 56 g
• Fat: 23 g

Ingredients

• 100 g Minimum butter sweet ( softened )
• 120 g White sugar ( divided )
• 2 piece Egg ( at room temperature )
• 133.3 g Wheat flour ( sifted )
• 0.7 tsp Baking powder
• 1.3 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 0.7 pinch Fleur de sel

Instructions

1. Lemon preparation

   Zest the lemons finely over a bowl to catch the essential oils. Squeeze them to obtain about 80 ml of juice.

2. Creaming the butter

   Work the softened butter with 150g of white sugar. The mixture should become pale and creamy under the whisk.

3. Incorporating eggs

   Add the eggs one by one, whisking vigorously between each addition to emulsify the batter.

4. Mixing dry ingredients

   Incorporate the flour, baking powder, and sea salt. Mix with a spatula just until the flour disappears, without overworking the batter.

5. Baking

   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. Soaking

   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.

Chef's tips

• 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.

Storage

Wrap it tightly in plastic wrap once cooled; it will stay moist for 3 days.