About the Recipe
Ingredients
200 g of flour
150 g of granulated sugar
100 g of melted butter
3 eggs Zest of 2 lemons
80 g of heavy cream
Juice of 2 lemons
some drops of vanilla flavor or one vanilla pod
1 packet of baking powder
A pinch of salt
Syrup
200 ml of water
150 g of sugar
The grated zest of an untreated lemon
The juice of one lemon
Preparation
Preheat your oven to 180°C (350°F, Gas Mark 4) and lightly grease a loaf pan.
In a large bowl, mix the sugar and eggs until the mixture becomes pale and creamy.
Add the melted butter, lemon zest, and lemon juice. Mix well.
Incorporate the flour, baking powder, and a pinch of salt , vanilla and heavy cream. Mix until you get a smooth batter.
Pour the batter into the prepared loaf pan and smooth the surface.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before turning it out onto a wire rack.
Allow it to cool completely before serving.
In a saucepan, mix the water and sugar. Add the grated lemon zest to the saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Let it simmer for about 5 minutes to allow the syrup to thicken slightly. Remove the saucepan from the heat and add the fresh lemon juice. Stir well to incorporate the juice. Allow the syrup to cool completely before using it to soak your cake. Once your cake is baked and removed from the mold, you can pierce the surface with a toothpick or fork and slowly pour the syrup over it, ensuring it is well absorbed. This will add flavor and moisture to your lemon cake.
You can place the lemon cake in cellophane paper over night for an extra touch of sweetness if desired.
This lemon cake is perfect for a snack or dessert, with its fresh and tangy flavor that will please everyone!