French Lemon Cake
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
French Lemon Cake
Ingredients
- Butter - 3 oz
- Sugar - 7.9 oz
- Farm fresh eggs - 3 pieces
- Citrus Zest Mix - 3 pieces
- Egg white - 2 pieces
- Sour Cream - 5 tablespoons
- Wheat Flour - 4.9 oz
- Potato protein - 2½ tablespoons
- Baking Powder - 1 teaspoon
- Rum - 3 tablespoons
- Apricot Jam - 3.5 oz
- Powdered Sugar - 1.8 oz
Step by Step guide
Step 1
Beat the butter with a mixer. Add ½ cup of sugar and beat at medium-high speed for about 5 minutes. The mixture should become white and fluffy. Add the remaining sugar and lemon zest. Beat again.
Step 2
Add 1 egg. Beat. Then add the remaining eggs and yolks one at a time, beating to keep the mixture airy.
Step 3
Add sour cream, yogurt, or crème fraîche. Beat until combined.
Step 4
In a separate bowl, mix together the sifted flour, starch, and baking powder. Add this mixture to the egg-butter mixture. Use a spatula to fold in. Add the rum and gently stir until smooth.
Step 5
Pour the batter into a baking pan. Bake at 180°C (350°F) until a toothpick comes out clean.
Step 6
Cool the cake in the pan for 5 minutes. Remove from the pan. Cool on a rack to room temperature.
Step 7
Melt the jam in a small saucepan until liquid, stirring occasionally. Strain the liquid jam through a sieve if desired. Using a brush, coat the top and sides of the cake with the melted apricot jam.
Step 8
Mix the powdered sugar with rum or cognac to create a creamy paste. If necessary, add more sugar or rum. Line a baking sheet with parchment paper or foil. Transfer the cake to the baking sheet. Brush the top and sides of the cake with the sugar-rum paste. Sprinkle with nuts on top.
Step 9
Place the cake in a preheated oven at 230°C (450°F) for about 1½ – 2 minutes. The glaze should become transparent. If the glaze starts to bubble and boil, immediately remove the cake from the oven, without waiting for the full 2 minutes, otherwise the glaze will harden and become glassy.
Step 10
Transfer the cake to a rack. Cool completely.
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