Classic French lemon cake

Classic French lemon cake

By
From
Sweet
Serves
8-10

It was in France that my love of pastry-work and dessert-making began. If I’m honest, it was by chance, as the pastry chef went off to the loo and nobody ever saw him again! So, within 48 hours, I was promoted. It was an incredible learning curve, and one I have no regrets about. France is synonymous with wonderful pastry-work, desserts and cakes, and this simple lemon cake is just one of the many classic French recipes you’ll find in this book.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
75g butter, plus extra for greasing
3 eggs
2 lemons, juiced and zested
200g caster sugar
75g creme fraiche
150g plain or cake flour, (a very fine plain flour, such as 00)
1 teaspoon baking powder

For the glaze

Quantity Ingredient
75g icing sugar
1 lemon, juiced

Method

  1. Preheat the oven to 170°C and grease and line the base of a 1kg loaf tin.
  2. Melt the butter then allow it to cool slightly. Place the eggs, lemon juice and sugar in a food mixer or large bowl and whisk for a few minutes until totally combined and the sugar has dissolved.
  3. Whisk the cooled butter and crème fraîche into the egg-and-lemon mixture, then sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared loaf tin.
  4. Place in the oven and bake for 45–60 minutes until golden and risen – the cake should split along its top. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
  5. Remove from the oven and allow to cool for 10 minutes on a wire rack, then turn out and place back on the rack, over a shallow tray.
  6. Whisk the icing sugar and lemon juice together in a bowl then pour the icing over the warm cake.
  7. Remove the tray from underneath the rack and pour any excess icing from the tray back into the bowl. Return the tray to sit under the rack and spoon the glaze over the cake once again. Leave on the rack to cool completely before serving.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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