I absolutely love lemon cake; it’s my favourite cake. Especially with the glaze, oh –the-glaze!
It always reminds me of home, only because growing up there would always be one on the counter during the weekends, and it would usually last for about five minutes; me, my brother and sisters and our friends would devour it at teatime. Always. No exceptions.
Lately I’ve been experimenting with different lemon cake recipes, and also with different lemon cakes, period. As a declared fan, I’ve done my Paris grand tasting tour, and have found a definite winner: Lily’s Brownies, on Rue du Dragon, in the 6th arrondissment, has the best Lemon Cake, and consequently took on the first place, by far.
I share with you a recipe, I have adapted a little from Christophe Felder; I added some more lemon juice and lemon zests than he proposed. Also, I changed the glaze on the recipe, and went the traditional royal icing; so simple and yet so so good. Finally I added lemon syrup.
American Chef Thomas Keller uses it in his grapefruit cake, with super results, so I borrowed his idea. It makes the cake really moist and lemony!
What will you need? A cake mould/loaf pan of 22 or 24 cm is essential!
For the cake:
Melted Butter 70 gr
Flour 190 gr
Baking powder 3.5 gr
Eggs 4 units (small)
Granulated sugar 250 gr
Kosher Salt 2 gr
For the icing:
Icing or Confectioners sugar 105 gr
Lemon juice 20 gr
For the Syrup:
Lemon Juice 225 gr
Granulated sugar 150 gr
Pre-heat the oven to 180 C, and butter and flour your mould.
Melt the butter and set it aside to cool down.
Mix together the flour, baking powder and salt.
In a separate bowl mix together the eggs and the sugar, add the lemon zests and the juice of a lemon and half. Also add the cream. Mix delicately.
While mixing add the dry ingredients and continue beating until just combined.
Once the batter is homogeneous add the warm butter in.
Add the batter into the prepared pan. 8. Bake at 180 C during 10 minutes and then for 30 minutes at 150 C, or until de toothpick inserted in the centre comes out with just a few moist crumbs attached.
While the cake is baking, make the syrup: Combine the lemon juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, and then continue to simmer for 1 minute.
When you remove the cake from the oven, transfer to a wire rack (still in the loaf pan). Immediately use a skewer to poke deep holes into the cake (about 1.5 cm apart). Brush the cake with the syrup, pausing as necessary to allow it to soak in. Keep brushing the cake until you’ve used all of the syrup.
Let the cake cool for 10 minutes after you’ve brushed it with the syrup, then turn it out onto the cooling rack.
In a medium bowl, stir the confectioners’ sugar and grapefruit juice together until the glaze is smooth – it should be thick but with a pourable consistency.
Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving.
When incorporating the butter to the1 batter: add a little of the batter to the cooled down brown butter. Mix together and pour back into the batter. Whisk until combined.
When filling the molds, to that to the ¾. Leaving a space between the rim of the mold and the batter.
Before baking, spray a small paring knife with non-stick cooking spray, then run the knife lengthwise down the centre of the batter, about 1/2-inch deep. (This helps the cake develop an even crack down the centre as it bakes).
Well wrapped, the cake will keep at room temperature for 2 days.