This is one of my first recipes, and one of my favorites: simple and delicious, it reminds me the cakes my mom used to prepare for me and my brothers… It is soaked with a light syrup which makes it very moist.

I used yuzu in this version, but you can simply replace it with lemon.

Zoom

This cake is made of:

  • a moist lemon cake batter
  • a yuzu and lemon syrup

Lemon cake batter

This cake batter can be prepared in advance, and placed in the loaf pan in the fridge for a maximum of 24 hours, or in the freezer for a maximum of 2 weeks. When you need it ready, just bake it directly (no need to defreeze it, just extend the baking time by a few minutes).

Print Recipe
Prep Time 15 mins
Cook Time 55 mins
Resting Time 0 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 12 slices
Calories 220 kcal

Equipment

  • Scale
  • Stand mixer with flat beater
  • Loaf pan (approx. 25cmx8cmx8cm)
  • Zester
  • Baking paper
  • Sifter
  • Basting brush

Ingredients
  

  • 75 g Butter
  • 210 g Flour Type 45
  • 6 g Baking powder
  • 2 pieces Lemon zests
  • 220 g White sugar
  • 160 g Eggs Around 3 medium eggs
  • 110 g Thick fresh cream "Creme fraiche epaisse" in French
  • 1 pinch Fleur de sel French sea salt

Instructions
 

  • Grease the loaf pan with little melted butter (use the brush). Cut and place parchment paper that fits in the bottom of the pan. Flour the pan and remove the excess flour.
  • Preheat the oven at 200°C.
  • Melt the butter and let it cool (roughly to 45/50°C).
  • Place the sugar and the lemon zests in the bowl of the stand mixer equipped with the flat beater. Add the eggs one by one and mix.
  • Add the thick cream AND the salt and mix.
  • Sieve the flour TOGETHER with the baking powder.
  • Add them to the previous mixture.
  • Add the melted butter (just warm).
  • Bake for 10 minutes. With a sharp knife cleave the thin crust formed on the top of the cake.
  • Continue baking for 45 minutes at 170°C (check the doneness with a toothpick it has to come out clean).

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Batter

Yuzu and lemon syrup

The syrup can be prepared in advance, and placed in a sealed jar in the fridge for a maximum of 5 days, or in the freezer for a maximum of 2 months. When needed, just reheat it in a saucepan.

Print Recipe
Prep Time 15 mins
Cook Time 55 mins
Resting Time 0 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine French
Servings 12 slices
Calories 195 kcal

Equipment

  • Scale
  • Saucepan
  • Juicer

Ingredients
  

  • 120 g White sugar
  • 90 g Mineral water
  • 85 g Lemon juice Freshly squeezed
  • 85 g Yuzu juice

Instructions
 

  • Mix all the ingredients in a saucepan and bring to boil.

Notes

Please refer to the Montage section below.
Keyword Lemon, Syrup, Yuzu

Montage

Reheat the syrup.

As soon as the cake is done, place it on a cooling rack placed itself on a baking tray.

Pour generously the syrup on the cake. Make sure the sides are soaked properly. Place the cake in the tray for a few seconds to make sure the bottom is soaked as well. Collect the excess syrup in the tray and pour it back in the saucepan. 

Repeat the previous step two more times.

Bon appétit!