Lemon cake: a tangy and moist delight

This lemon cake is a refreshing and tangy dessert that is bursting with citrus flavors. The combination of lemon zest and juicy lemon pulp makes the cake wonderfully moist and aromatic. Perfect for lemon lovers, this cake is moist and rich, with just the right balance of sweetness and tartness. Whether served as a snack or a light dessert, it is sure to brighten up any table with its vibrant flavor and delicious aroma.

Why you’ll love this recipe: You’ll love this recipe for its bright, tangy flavor and moist texture. Lemon zest and pulp add a refreshing touch, while sour cream or yogurt gives the cake a tender crumb. It’s an easy-to-follow recipe that makes a delicious cake that’s perfect for teatime, brunch, or as a simple dessert.

Perfect opportunity: This lemon cake is perfect for many occasions, whether you’re serving it at a family gathering, a casual brunch, or simply enjoying it with a cup of tea or coffee. Its light and refreshing flavor makes it ideal for warmer days, but it’s also a great pick-me-up all year round.

Decorating tips: For a simple and elegant presentation, dust the top of the cake with icing sugar or drizzle with a light lemon glaze. You can also garnish with thin lemon slices or a few sprigs of fresh mint for a pop of color. Serve with a dollop of whipped cream or fresh berries for an extra touch of indulgence.

Ingredients (for a 16 cm mold):

• 2 lemons (about 220 g)
• 100 g butter (softened)
• 2 medium eggs
• 200 g sugar
• 100 g of crème fraîche or thick yogurt
• 200 g all-purpose flour
• 2 teaspoons baking powder
• Zest of 2 lemons

Instructions:

1. Prepare the lemons: Cut the lemons in half, removing the seeds. Dice the lemon pulp and discard the excess juice. Sprinkle 2 tablespoons of sugar from the total amount over the lemon pieces and set aside. Grate the zest of the lemons.
2. Mix the butter and sugar:In a bowl, cream together the softened butter with the remaining sugar and lemon zest until smooth and fluffy.
3. Add the eggs:Beat the eggs one by one, mixing well after each addition.
4. Stir in sour cream:Add sour cream (or yogurt) to butter mixture and mix until well combined.
5. Mix the dry ingredients: In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to wet mixture, stirring until well combined.
6. Add the lemon pulp:Gently fold the lemon pulp into the batter, making sure it is evenly distributed.
7. Prepare the cake pan: Line a 16cm round cake tin with baking paper. Pour the batter into the prepared tin and smooth the top with a spatula.
8. Cook: Preheat your oven to 180°C (350°F). Bake the cake for 45 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool and serve: Let the cake cool slightly before removing it from the mold. Serve it sprinkled with icing sugar or drizzled with lemon icing.

Enjoy your tangy and moist lemon cake!