Lemon cake may not be to everyone’s taste. Too sweet for some, a bit too much acidity for others. He will have divided people around me.
This month big thing happen, I’m back to school after more than 10 years ! I was looking for a cake recipe that wouldn’t take too long to make and that would also be practical to take in my lunch bag.
Three lemons and a few grams of flour later I decided to make this lemon cake.
For the recipe, I was inspired by the book I am already telling you about on the page of my madeleine recipe, it’s a French book so not sure it will be accurate for people which just speak English 😊
The advantage is that it is still quick to do. It’s perfect for dessert but not only, you can also eat it as a snack or for breakfast!
About the recipe
Melted butter: it brings a little more softness. Wait until it has cooled down a bit before adding it to the sugar.
Lemon zest: If you have one, I recommend using a zest grater or zester. This makes it possible to grate the zest very finely and not to reach the white part which gives bitterness.
Lemon syrup: It is optional. He gives the cake a little punch. If you decide to add it, make small holes in your cake with a skewer and apply the syrup to the cake with a brush.
Wrap the cake in plastic film: To do a few seconds after removing the cake from the oven. This will make the cake a little softer. If you decide to make the syrup. Wrap the cake just after puting the syrup on the cake.
Units of measure
You will find the cups and once equivalent in the recipe note.
- 160 g sugar
- 160 g butter
- 4 eggs
- 2 lemons
- 200 g flour
- 50 g almond flour
- 15 g of baking powder
- 1/2 tsp almond extract
Lemon syrup (Optional)
- 60 ml of water
- 60 g sugar
- 1 tbsp + 1tsp lemon juice
- 90 g caster sugar
- The juice of half a lemon
- Butter and flour a cake mold.
- Melt the butter. Reserve.
- Grate the zest of the two lemons and squeeze out the juice. (Makes about 120 ml/ 1/2 cup).
- In a bowl, combine sugar and the zest until the scent of the zest fill the sugar.
- Add the butter, mix until the sugar is well incorporated and the mixture looks like a cream.
- Add the eggs one at a time and mix well after each one.
- Sift the flour, almond flour and baking powder directly over the bowl and mix until fully incorporated.
- Put the preparation in the mold and put in a preheated oven at 210 ° C / 410 ° F for 5 min then lower the heat to 180 ° C / 350 ° F for about 40 min. The cake is cooked when a clean knife comes out of the cake.
Optional step - Lemon syrup
- While the cake is baking prepare the lemon syrup.
- Heat the water, sugar and lemon juice in a small saucepan. Let it boil until you get a syrupy mixture. (About 5 min) Reserve.
This syrup gives an even more lemony taste. Add it to taste if you enjoy a bit more acidity.
- When you take it out of the oven, you have two options: If you have made the lemon syrup, use a skewer to make holes in the cake and soak the cake with the syrup and wrap the cake in plastic film until completely cooled.
- For the version without syrup, wrap the cake directly in a plastique film a few minutes after taking it out of the oven.
Preparing the lemon icing
- Mix the caster sugar and lemon juice until the mixture is smooth.
- Spread it with a spoon or a small angled spatula on the cake.
Cup / ounce equivalence
160 g of sugar: 3/4 cup + 1 tbsp
160 g of butter = 5.6 oz
200 g of flour = 1 1/2 cups
50 g almond flour = 1/2 cup
15 g of baking powder = 3 tbsp
60 g of sugar = 1/4 cup
60 ml of water = 1/4 cup
90 g icing sugar = 3/4 cup packed
I wrap the cake in plastique film when it comes out of the oven so that there is more softness. this will keep the moisture of the cake.
The lemon syrup is optional, it gives a little more punch to the cake.