Ingredients for 6 servings
- This summery recipe is an ideal accompaniment to ice-creams, sorbet or fruit soups for example...
- 125g (4.4 oz) soft butter
- 150g (5.25 oz) caster sugar
- 140g (5 oz) strong flour
- 15g (0.5 oz) baking powder
- 2 eggs
Recipe: Lemon Cake
Prep
10 min
Cook
40 min
Total
50 min
Servings
6 serv.
cette jolie recette d'été est idéale en accompagnement de glaces, de sorbets ou de soupes de fruits rouges par exemple
Step-by-step directions
1 Start your oven at 170 degrees Celsius (338'F)
2 Peel your lemon with a sharp knife, making sure not to catch the white skin under the rind. Cut them into very fine batons (julienne). Squeeze the lemon afterwards.
3 In a large bowl, place the butter and work it with sugar until the mixture turns slightly white. Then, add the beaten eggs and half of the lemon juice*. Finally, incorporate the flour, baking powder and lemon rinds using a wooden spoon.
4 Pour the batter into a tin and put it in the oven.
5 Bake for 40 minutes*
The trick to this recipe is to pour the rest of the lemon juice onto the cake around 5 minutes to the end of the baking process. It will, nicely, bring up the flavour of lemon.
Wine Pairing
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