This recipe has been around the French blogosphere for a while. It’s Bernard Laurence’s ultimate lemon cake. Bernard is a famous blogger (his site is called La cuisine de Bernard) and has recently published his first two books.
This cake is very spongy in its texture and has a very concentrated lemon flavour as a result of wrapping the cake in cling film as soon as it comes out of the oven – this technique not only keeps the cake moist, but also keeps the lemon flavour in the cake.
I’ve not used the icing of the original recipe and instead changed it to a syrup. Not only does it look nicer in my opinion, but it also supercharges the lemon flavour!
- 200 gr sugar
- 120 gr melted butter
- 165 gr eggs (about 4 eggs)
- the zest of 1 lemon
- 150 gr flour
- 80 gr lemon juice
- ½ tsp baking powder
- 100 gr lemon juice
- 100 gr sugar
- Preheat the oven at 170°C. Mix the melted butter, 200 g of sugar and lemon zest in a bowl. Add the eggs, flour and baking powder and mix again before adding the lemon juice.
- Line your cake tin with baking paper and pour the cake to about ⅔ of the tin. Cook for 30-40 min - you will know that the cake is done when your knife comes out dry when pricking the cake.
- Place the cake on a rack until it is tepid and then wrap in cling film and let cool.
- Place the lemon juice and sugar in a pan and bring to a simmer until the mixture becomes a syrup.
- Poke small holes into the cake surface and pour the syrup over it. The syrup will add moisture and even more of a lemon flavour to the cake!