lemon cake, candied lemon julienne, citrus frosting
Brunch, Vegetarian, Sweet, Ice cream, Biscuit Dough, Fruits
IngredientsRecipe for 4
Preparation time: 45 min
Preheat your Oven at 325 °F
Leave the lemon zest to marinate 15 minutes once combined with the sugar in a bowl.
Sieve the flour and the baking powder together (cake)
Sieve the icing sugar.(icing)
- Lemon cake
In the bowl where you have the lemon zest and the sugar, add the eggs and whisk vigorously until you get a creamy texture.
Add the cream, the lemon juice and the salt, whisk everytime you add an ingredient.
With a plastique spatula, add the flour and the baking powder (in 3 times) and mix to combine.
Finally, add the melted butter (cold) and mix to combine.
Pour the cake batter to fill half the mould, maximum 3/4 of the mould. (210g/mould)
Place the mould in a hot oven and bake for about 25 minutes. Insert a knife in the middle, leave it for a few seconds, the blade must be clean and hot when you remove the knife.
If its the case, consider your cake baked.
- Syrup and icing
Bring to a boil the water with the sugar, turn off the heat and add the lemon juice.
Once the cake has cooled down, baste it with the syrup using a paintbrush.
Set aside 70ml of syrup (before you baste the cake), add the same volume of icing sugar (sieved), mix with a paintbrush.
If you think the icing is not thick enough, add more icing sugar.
Spread nicely the icing on the surface of the cake, it will set once cold. you can also cover it entirely with the icing depending on the thickness of he icing.
- Last touch
If you want, you can lay some sliced candied lemon on top of the cake, you will find this product at the grocery store.
Do so before the icing sets, it will then hold if you have to move the cake.
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