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!

5.0 from 1 reviews
The ultimate lemon cake
 
Prep time
Cook time
Total
 
Serves: 6
Ingredients
For the cake:
  • 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
For the syrup:
  • 100 gr lemon juice
  • 100 gr sugar
Instructions
For the cake:
  1. 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.
  2. 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.
  3. Place the cake on a rack until it is tepid and then wrap in cling film and let cool.
For the syrup:
  1. Place the lemon juice and sugar in a pan and bring to a simmer until the mixture becomes a syrup.
  2. 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!

Lemon Cake cut

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3 comments

  • Rudermann 18 August 2015   Reply →

    Dear Nathalie,

    Your lemon cake looks very tasty. I am going to try your recipe.

    All the best,
    Gaby

    • Nathalie 18 August 2015   Reply →

      Thanks! I like it, hope you will too!

      Nathalie

  • Anna 21 December 2015   Reply →

    Hey Nathalie,
    I’ve made this cake today and it was lush! Thank you so much for adding this recipe.
    BTW: 165g were 3 eggs for me 😉

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