This lemon cake recipe is melting, soft and greedy!
Prep Time: 20 minutes
Baking Time: 55 minutes at 300°F (150°C)
Difficulty: easy
For: a cake mold of 6 inches (16 cm) long or a flower mold
Instructions
For the batter
- 2 eggs
- 2/3 cup of sugar (150 g)
- 3/4 cup + 2 tablespoons of all-purpose flour (120 g)
- 1 teaspoon of baking powder
- 2.5 ounces of heavy cream (70 g)
- 1.4 ounce of olive oil (40 g)
- zest of 2 lemons
For the sirup
- 1.7 ounce of water (50 g)
- 1.7 ounce of lemon juice (50 g)
- 1/4 cup of sugar (50 g)
Instructions
Preheat oven to 300°F (150°C).
In the bowl of the food processor, pour the sugar and the zest of the 2 lemons. Mix well, this will allow the sugar to be flavoured. Set aside for 30 minutes.
Then add the cream and eggs. Whisk for 2 minutes at maximum speed. Add the flour, previously mixed with the yeast. Mix for a few seconds.
Slightly warm the olive oil in the microwave for about 30 seconds. Add to the mixture and mix without insisting too much.
Pour the batter into the pan.
Bake for 55 minutes.
Meanwhile, prepare the syrup. Pour the water, sugar and lemon juice into a saucepan. Heat until syrupy.
Soak the cake in syrup as soon as it comes out of the oven with a brush.
