Lemon Cake
For 6 people – Preparation: 20 minutes – Cooking 1h10 minutes (and not 40 minutes as indicated in the book)
INGREDIENTS
- 70 g melted butter
- 2 organic lemons
- 190 g flour
- 1/2 teaspoon baking powder
- 4 eggs (small)
- 250 g caster sugar
- 1 pinch of fine salt
- 100g liquid cream
Icing:
- 1/2 jar of apricot jam
- 1/2 lemon
- 180 g sifted icing sugar
- 3 tablespoons dark rum
INSTRUCTIONS
Preheat the oven to 175 ° C, thermostat 6.
Butter a wedge mold 22-24 cm long or garnish with parchment paper.
Melt the butter in a sauceepan and let it cool down. Finely grate the lemon zest ( Microplane my love). Sift the flour with baking powder, set aside.
Flour, lemon zest and melted butter
Break the eggs in a bowl and add the caster sugar. Whisk using an electric mixer to obtain a smooth foam. Add the grated zest, salt, cream and mix gently.
Cake dough preparation
Without stopping mixing, pour the flour-yeast mixture, then stir in the melted butter. If the mixture contains lumps, beat for another 5 seconds.
Lemon cake – Adding flour
Pour the douugh into the mold and slide it into the oven.
In the cake pan
Cook 10 minutes at 180 ° C, then 1 hour at 150 ° C ( Christophe Felder says 30 minutes, but it was absolutely not cooked). Check the cooking by pushing the blade of a small knife into the center of the cake: it should come out clean.
If you do not wiish to make the glaze, take out the oven, unmold and leave to cool on the wire rack.
Lemon cake by Christophe Felder – Steps
If you wiish to freeze the cake, do not turn off the oven after removing the cake.
While the cake is bakiing, pour the jam into a small saucepan and heat it gently. Also make the frosting; sift the icing sugar then mix it with lemon juice and brown rum. Book. Right out of the oven, unmold the cake and let it cool.
Coat it with hot apricot jam and place it) on the grid placed on a plate. Pour the frostiing over the cake and let it drip for a few moments. Return the cake to the oven for about 30 seconds to slightly dry the frosting.