Have you ever tasted a dessert so divine that it leaves you speechless? That’s exactly what this lemon cake does! Inspired by the legendary French pastry chef Pierre Hermé, this lemon cake recipe has been winning hearts for over a year now. It’s time you treated yourself to this delightful experience! 🙂
Why This Lemon Cake Is Special
There’s something magical about the perfect lemon cake. The tangy citrus flavor balanced with just the right amount of sweetness creates a harmony of taste that’s hard to resist. What makes this particular lemon cake recipe stand out is its incredibly moist texture combined with the refreshing zing of fresh lemons.
Simple Ingredients, Extraordinary Results
The beauty of this lemon cake lies in its simplicity. You don’t need fancy ingredients or complex techniques to create something spectacular. Here’s what you’ll need:
- 65g cold butter
- 190g flour
- 200g sugar
- 2 lemons (zest from both, juice from one)
- 3 eggs
- 95g heavy cream (35% fat)
- 1 teaspoon baking powder
For the syrup:
- 75g water
- 35g sugar
- Juice from half a lemon
Easy Preparation That Anyone Can Master
What I love about this lemon cake is how straightforward it is to make. You’ll mix the lemon zest with sugar to infuse it with that wonderful citrus aroma. Then combine your ingredients, pour into a loaf pan, and bake for about an hour at 165°C (330°F). Keep an eye on it though – every oven is different! 👍
The syrup adds another dimension to this lemon cake, making it even more moist and intensifying the lemon flavor. Simply combine water, sugar, and lemon juice, then drizzle over your warm cake after baking.
A Crowd-Pleaser Every Time
This lemon cake has been tested and approved by countless bakers! There’s something so satisfying about cutting into that soft, golden loaf and seeing the perfect crumb structure inside. Each bite offers the perfect balance of sweetness and tanginess that makes a great lemon cake so irresistible.
Perfect For Any Occasion
Whether you’re hosting an afternoon tea, need something for a bake sale, or just want to brighten someone’s day, this lemon cake fits the bill perfectly. It’s elegant enough for special occasions yet simple enough for everyday enjoyment.
Give It A Try!
If you haven’t tried making this amazing lemon cake yet, what are you waiting for? It’s easy, quick, and delicious! 😁 The recipe has been proven time and again to be foolproof, even for beginners.
So go ahead, grab those lemons, and get baking! Your taste buds will thank you for introducing them to this heavenly lemon cake. And once you’ve mastered it, don’t be surprised if friends and family start requesting it for every gathering!
Happy baking! 🍋
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The Perfect Lemon Cake: A Pierre Hermé-Inspired Delight 🍋
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes plus cooling time
- Yield: 1 loaf (approximately 8-10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A moist and delicious lemon cake inspired by Pierre Hermé’s recipe. This divine cake offers the perfect balance of tangy lemon flavor and sweetness, with an irresistible soft texture enhanced by a lemon syrup.
Ingredients
- 65g cold butter
- 190g flour
- 200g sugar
- 2 lemons (zest from both, juice from one)
- 3 eggs
- 95g heavy cream (35% fat)
- 1 teaspoon baking powder
- For the syrup: 75g water
- For the syrup: 35g sugar
- For the syrup: Juice from half a lemon
Instructions
- Preheat oven to 165°C (330°F).
- Mix the zest of 2 lemons with the sugar to infuse it with citrus flavor.
- Add cold butter and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Incorporate the juice of half a lemon into the mixture.
- Add the cream and mix well.
- Sift together flour and baking powder, then fold into the wet ingredients.
- Pour batter into a greased loaf pan.
- Bake for approximately 1 hour, monitoring carefully as baking time may vary.
- For the syrup: combine water, sugar, and juice of half a lemon in a saucepan.
- Heat the syrup mixture until sugar dissolves, then remove from heat.
- While the cake is still warm, poke holes in the top and pour the syrup over it.
- Allow to cool completely before serving.
Notes
- Watch the cake carefully while baking as oven temperatures can vary.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- The cake stays moist for several days when stored in an airtight container.
- Can be served plain or with a dusting of powdered sugar.
- For special occasions, top with lemon glaze or candied lemon slices.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 22g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon cake, Pierre Hermé, moist lemon cake, citrus dessert, French pastry, easy baking