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
Scale
- 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