Cake au citron

Serves 1
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Directions

  1. 1Zest two lemons.
  2. 2Zest two lemons.
  3. 3Zest two lemons.
  4. 4Put softened butter, sugar and lemon zest in the bowl of the mixer and mix with the leaf until a creamy texture is obtained.
  5. 5Put softened butter, sugar and lemon zest in the bowl of the mixer and mix with the leaf until a creamy texture is obtained.
  6. 6Put softened butter, sugar and lemon zest in the bowl of the mixer and mix with the leaf until a creamy texture is obtained.
  7. 7Put all the preparation in the center.
  8. 8Put all the preparation in the center.
  9. 9Put all the preparation in the center.
  10. 10Add the eggs one by one, mixing each time after each incorporation.
  11. 11Add the eggs one by one, mixing each time after each incorporation.
  12. 12Add the eggs one by one, mixing each time after each incorporation.
  13. 13Then add the flour and the yeast and mix again.
  14. 14Then add the flour and the yeast and mix again.
  15. 15Then add the flour and the yeast and mix again.
  16. 16Once the mixture is well homogeneous, add all the liquid cream and beat until fully incorporated.
  17. 17Once the mixture is well homogeneous, add all the liquid cream and beat until fully incorporated.
  18. 18Once the mixture is well homogeneous, add all the liquid cream and beat until fully incorporated.
  19. 19Empty it into a pastry bag.
  20. 20Empty it into a pastry bag.
  21. 21Empty it into a pastry bag.
  22. 22Take a 22 cm cake pan that has been previously buttered and floured, and put all the cake batter inside.
  23. 23Take a 22 cm cake pan that has been previously buttered and floured, and put all the cake batter inside.
  24. 24Take a 22 cm cake pan that has been previously buttered and floured, and put all the cake batter inside.
  25. 25Stop about half a centimeter from the edge because it will swell during baking.
  26. 26Stop about half a centimeter from the edge because it will swell during baking.
  27. 27Stop about half a centimeter from the edge because it will swell during baking.
  28. 28Add a line of softened butter in the middle before baking to help the cake burst and make it even more gourmet.
  29. 29Add a line of softened butter in the middle before baking to help the cake burst and make it even more gourmet.
  30. 30Add a line of softened butter in the middle before baking to help the cake burst and make it even more gourmet.
  31. 31Bake for 1 hour at 145 degrees.
  32. 32Bake for 1 hour at 145 degrees.
  33. 33Bake for 1 hour at 145 degrees.
  34. 34Prepare the soaking syrup for the cake.
  35. 35Prepare the soaking syrup for the cake.
  36. 36Prepare the soaking syrup for the cake.
  37. 37Collect the juice from the lemons and filter it through a tami.
  38. 38Collect the juice from the lemons and filter it through a tami.
  39. 39Collect the juice from the lemons and filter it through a tami.
  40. 40Add water and sugar, bring to a boil and set aside.
  41. 41Add water and sugar, bring to a boil and set aside.
  42. 42Add water and sugar, bring to a boil and set aside.
  43. 43Once the cake is cooked, remove it from the mold.
  44. 44Once the cake is cooked, remove it from the mold.
  45. 45Once the cake is cooked, remove it from the mold.
  46. 46Take the mold that has cooled beforehand and line it with plastic wrap.
  47. 47Take the mold that has cooled beforehand and line it with plastic wrap.
  48. 48Take the mold that has cooled beforehand and line it with plastic wrap.
  49. 49Put the cake back inside and soak it while it's hot.
  50. 50Put the cake back inside and soak it while it's hot.
  51. 51Put the cake back inside and soak it while it's hot.
  52. 52Simply close it with plastic wrap and leave it like that until it cools down completely.
  53. 53Simply close it with plastic wrap and leave it like that until it cools down completely.
  54. 54Simply close it with plastic wrap and leave it like that until it cools down completely.
  55. 55Last step the icing, very easy, a little icing sugar, a little lemon juice, mix.
  56. 56Last step the icing, very easy, a little icing sugar, a little lemon juice, mix.
  57. 57Last step the icing, very easy, a little icing sugar, a little lemon juice, mix.
  58. 58Take the cake that has cooled, place it on a wire rack.
  59. 59Take the cake that has cooled, place it on a wire rack.
  60. 60Take the cake that has cooled, place it on a wire rack.
  61. 61Pour 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.
  62. 62Pour 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.
  63. 63Pour 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.
  64. 64Let it cool completely to taste.
  65. 65Let it cool completely to taste.
  66. 66Let it cool completely to taste.

Ingredients

  • 230 gr farine
  • 230 gr farine
  • 230 gr farine
  • 6 gr levure chimique
  • 6 gr levure chimique
  • 6 gr levure chimique
  • 120 gr beurre mou
  • 120 gr beurre mou
  • 120 gr beurre mou
  • 240 gr sucre
  • 240 gr sucre
  • 240 gr sucre
  • 2 citrons
  • 2 citrons
  • 2 citrons
  • 200 gr crème liquide entière
  • 200 gr crème liquide entière
  • 200 gr crème liquide entière
  • 2 oeufs
  • 2 oeufs
  • 2 oeufs
  • 15 gr sucre
  • 15 gr sucre
  • 15 gr sucre
  • 50 gr eau
  • 50 gr eau
  • 50 gr eau
  • 50 gr jus de citron
  • 50 gr jus de citron
  • 50 gr jus de citron
  • 50 gr sucre glace
  • 50 gr sucre glace
  • 50 gr sucre glace
  • 20 gr jus de citron
  • 20 gr jus de citron
  • 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.