lemon cake

lemon cake

One of our favorite flavors, aside from chocolate of course, is lemon. We love it in all its forms. It is present in many of my recipes, both savory and sweet. We love it in pies, but also in cakes. A soft and delicately flavored lemon cake is always a real pleasure for the taste buds.

Recently, I had the pleasure of being able to place an order for lemons from Menton. I received delicious freshly picked lemons, but also other products, such as jam, syrup and of course liqueur. I’m going to make a pie very quickly. But in the meantime, I wanted a cake to taste it.
For the recipe, I started from that of Pierre Hermé, which is delicious. As I wanted a frozen cake, I made some adaptations. The result was exactly what I expected. The icing is already very aesthetic. And it brings a little tangy touch to a cake that is otherwise very sweet.
A repeat without hesitation !

Lemon cake:

1 large organic lemon (from Menton)
170g brown sugar
3 eggs
95 g liquid cream
2 tbsp limoncello
65g butter (melted and cooled)
190 g of farine
1 tsp baking powder
1 pinch of salt

Preheat the oven to 160°C.

Remove the zest from the lemon, without the white.
Put in a blender with the sugar. Mix until you have a fine powder.

Put in a bowl, and add the eggs one after the other while whisking vigorously.
Add the cream, then the limoncello. To mix together.
Add the butter. To mix together.

Mix flour, baking powder and salt.
Add to the first preparation. Mix without insisting.

Pour the batter into a greased cake tin.
Bake for approximately 45 minutes. Check the cooking with a wooden skewer and extend if necessary.

While the cake is baking, squeeze the lemon.
Reserve about 2 tbsp of juice for the icing.

When it comes out of the oven, prick the cake all over. Pour the remaining lemon juice (about 3 tbsp) little by little over the cake and the holes to soak it lightly.
Let cool, then turn out onto a wire rack.

Lemon cake recipe


2 tbsp lemon juice
80/100 g icing sugar

Add the icing sugar little by little to the lemon juice. To mix together.
Stop when the consistency seems good, liquid enough to coat, but not too much.

Pour the frosting over the cold cake.
Decorate as you wish.

Lemon cake with frosting

To finish: My lemons come from La Maison du Citron. I was able to place my order on the Pour de Bon website, here.
I was delighted to discover this site and the products I received (free products)

Of course, other organic lemons will also be great for making this cake.
If you don’t have limoncello, you can use rum or lemon juice.

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