Serves 1
Directions
- 1Zest two lemons.
- 2Put softened butter, sugar and lemon zest in the bowl of the mixer and mix with the leaf until a creamy texture is obtained.
- 3Put all the preparation in the center.
- 4Add the eggs one by one, mixing each time after each incorporation.
- 5Then add the flour and the yeast and mix again.
- 6Once the mixture is well homogeneous, add all the liquid cream and beat until fully incorporated.
- 7Empty it into a pastry bag.
- 8Take a 22 cm cake pan that has been previously buttered and floured, and put all the cake batter inside.
- 9Stop about half a centimeter from the edge because it will swell during baking.
- 10Add a line of softened butter in the middle before baking to help the cake burst and make it even more gourmet.
- 11Bake for 1 hour at 145 degrees.
- 12Prepare the soaking syrup for the cake.
- 13Collect the juice from the lemons and filter it through a tami.
- 14Add water and sugar, bring to a boil and set aside.
- 15Once the cake is cooked, remove it from the mold.
- 16Take the mold that has cooled beforehand and line it with plastic wrap.
- 17Put the cake back inside and soak it while it's hot.
- 18Simply close it with plastic wrap and leave it like that until it cools down completely.
- 19Last step the icing, very easy, a little icing sugar, a little lemon juice, mix.
- 20Take the cake that has cooled, place it on a wire rack.
- 21Pour all the icing on top, spread it evenly with a brush, add some lemon zest and put it back in the oven for 2 minutes at 170 degrees.
- 22Let it cool completely to taste.
Ingredients
- 230 gr farine
- 6 gr levure chimique
- 120 gr beurre mou
- 240 gr sucre
- 2 citrons
- 200 gr crème liquide entière
- 2 oeufs
- 15 gr sucre
- 50 gr eau
- 50 gr jus de citron
- 50 gr sucre glace
- 20 gr jus de citron
Equipment
knifegraterKitchenAidspatulabowlwhiskpastry bagcake moldcitrus squeezertamifilm alimentairebrush
Tips
- Preferably use organic and untreated lemons for best results.
- The dough should be emptied into a pastry bag to work more cleanly.
- The cake should be warm when soaked.
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