Tangy lemon cake with refreshing lemon syrup

This lemon cake is a deliciously moist and flavorful treat that perfectly balances the tangy zest of organic lemons with a sweet, syrupy frosting. The cake is made with a rich blend of butter, crème fraîche, and a generous amount of lemon zest and juice, creating a vibrant and refreshing flavor profile. After baking, the cake is soaked in a homemade lemon syrup, which boosts its moisture and gives it an extra burst of lemony sweetness.

Why you'll love this

If you love citrus flavors, this lemon cake will satisfy you. Lemon zest and juice provide a natural, robust lemon flavor that is both invigorating and comforting. The soaking syrup not only adds moisture, but also intensifies the lemony taste of the cake, making each bite deliciously tart and sweet.

Perfect opportunity

This cake is perfect for many occasions, from a relaxing afternoon tea to a festive brunch. It also makes a wonderful dessert for spring and summer gatherings, or as a light and tangy treat to enjoy any time of year. Its elegant appearance and refreshing flavor make it a hit at both informal and formal events.

Decorating Tips

• Garnish the top of the cake with thin lemon slices and a sprinkle of icing sugar before serving for a chic and refined look.
• For an extra pop of color, sprinkle freshly grated lemon zest or edible flowers on top.
• Serve each slice with a dollop of whipped cream or lemon sorbet for an even more indulgent experience.

Recipe

Ingredients:

• For the cake:
  • 4 eggs, at room temperature
  • 150 g softened butter
  • Zest of 2 organic lemons
  • Juice of one lemon
  • 150 g sugar
  • 150 g of whole cream at room temperature
  • 240 g flour
  • 8 g baking powder
  • 1 pinch of fleur de sel (or fine sea salt)
• For the soaking syrup:
  • 40 g sugar
  • 40 g lemon juice
  • 40 g of water

Instructions:

1. Prepare the cake:
   • Preheat your oven to 170°C. Butter a cake tin.
   • In a bowl, cream together the butter, sugar and lemon zest until light and fluffy.
   • Beat the eggs one by one, then add the cream and lemon juice.
   • In another bowl, sift together the flour, baking powder and fleur de sel. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
   • Pour the batter into the prepared cake tin and smooth the top.

2. Bake the cake:
   • Bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.
   • Remove from oven and let cool slightly in pan.

3. Prepare the soaking syrup:
   • While the cake is baking, combine the sugar, lemon juice and water in a saucepan. Bring to the boil, then remove from the heat and leave to cool.
4. Soak the cake:
   • Once the cake is lukewarm, prick it gently all over with a skewer or fork.
   • Slowly pour the cooled syrup over the cake, letting it soak in completely.
5. Serve:
   • Allow the cake to cool completely in the pan before removing.
   • Cut into slices and serve as is or garnish as suggested.

Enjoy this lemon cake, where each slice is infused with the brightness of lemon and the sweetness of syrup, creating a perfectly moist and flavorful dessert.