|
|
|
03.05.2008 -dessert - lemon Lemon cake « This recipe is doubly interesting as it is very light and has the fresh flavour of lemon. In addition, you can let your imagination run free to find the ideal syrup, coulis or jelly to accompany this dessert »
| Type |
dessert - cake - lemon |
| Level of difficulty |
easy |
| Preparation time |
20 minutes Cooking: 40 minutes |
 Send to a friend  Print  Send your commentIngredients
Serves 4-6
- 1 organic lemon
- 1 ¼ cups (200 g) flour
- 4 eggs
- Scant cup (200 g) powdered sugar
- 4 oz (125 g) butter
- ½ packet baking powder
Preparation
- Break eggs and separate yolks from whites
- Zest lemon and press fruit to obtain lemon juice
- Prepare the Cake
- Melt butter in a pot over low heat
- Pour egg yolks into a large bowl and whiten them with the sugar, adding the
- sugar a little at a time while whisking The mixture must form a ribbon and be
- slightly foamy
- Add half the lemon juice, the lemon zests and the melted butter
- Mix thoroughly
- Add sifted flour, baking powder and mix
- Beat egg whites until stiff
- Gently fold egg whites into batter, taking care not to break the egg whites Mix
- until thoroughly blended
Cooking:
- Line a cake mould with waxed paper or buttered foil You may also use several ramekins to make individual mini cakes
- Pour batter into mould to three-quarters full
- Bake in oven preheated to 400°F (200°C) 40-45 minutes
- Let cake cool to room temperature before serving
SuggestionYou may fold ¼ cup (100 g) diced candied lemon rind into the batter.
This cake may be served with a very light meringue or custard. You may also prepare a delicious lemon syrup or ice the cake with lemon jelly.
|
|
Share this recipe
 del.icio.us
 digg
|
Butter recipes