Lemon Cake
From the one star french chef Patrick Asfaux
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This summery recipe is an ideal accompaniment to ice-creams, sorbet or fruit soups for example...Cooking time :
Total time :
Lemon cake recipe for 6 people :
- 125g soft butter
- 150g caster sugar
- 140g strong flour
- 15g baking powder
- The rinds of a lemon (non treated)
- The juice of a lemon
- 2 eggs
Progression
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.
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.
credits photo : © Couet Ivan - A.F.Touch
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