French Lemon Cake

6 servings

60 minutes

French lemon cake is a refined blend of tenderness and bright acidity. Its history traces back to French baking traditions where airy textures and delicate flavors are paramount. Rich in butter, it gains a velvety structure, while the aroma of lemon zest adds freshness. Rum contributes subtle warm notes that complement the sweetness of the sugar glaze. This cake is perfect for morning coffee or evening tea, creating an atmosphere of an exquisite French bakery. Topped with apricot jam for a soft fruity hue and finished with a light sugar-rum glaze, it offers a perfect taste. It will adorn any festive table or provide simple pleasure that brings comfort to everyday life.

Energy value per serving

• Calories: 546.2
• Proteins: 7.5g
• Fats: 19.9g
• Carbohydrates: 80.1g

Ingredients

• Butter: 85 g
• Sugar: 225 g
• Chicken egg: 3 pc
• Lemon zest: 3 pc
• Egg yolk: 2 pc
• Sour cream: 5 tbsp
• Wheat flour: 140 g
• Potato starch: 2.5 tbsp
• Baking powder: 1 tsp
• Rum: 3 tbsp
• Apricot jam: 100 g
• Powdered sugar: 50 g

Cooking steps

1. Beat the butter with a mixer. Add ½ cup of sugar and beat on medium-high speed for about 5 minutes. The mixture should become white and fluffy. Add the remaining sugar and lemon zest. Beat again.

   Required ingredients:

   • Butter: 85 g
   • Sugar: 225 g
   • Lemon zest: 3 pieces

2. Add 1 egg. Whisk. Then add the remaining eggs and yolks one by one, whisking to make the mixture airy.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Egg yolk: 2 pieces

3. Add sour cream, yogurt, or crème fraîche. Whip it.

   Required ingredients:

   • Sour cream: 5 tablespoon

4. Mix together the sifted flour, starch, and baking powder. Add this mixture to the egg-butter mixture. Stir with a spatula or paddle. Add rum and gently mix until smooth.

   Required ingredients:

   • Wheat flour: 140 g
   • Potato starch: 2.5 tablespoons
   • Baking powder: 1 teaspoon
   • Rum: 3 tablespoons

5. Place the dough in the mold. Bake at 180°C until a 'clean toothpick' comes out.

6. Cool the cake in the pan for 5 minutes. Remove from the pan. Cool on a rack to room temperature.

7. Melt the jam in a small saucepan until liquid, stirring occasionally. Strain the liquid jam through a sieve if desired. Use a brush to coat the top and sides of the cake with melted apricot jam.

   Required ingredients:

   • Apricot jam: 100 g

8. Mix powdered sugar with rum or cognac to make a creamy paste. If necessary, add more sugar or rum. Line a baking tray with paper or foil. Transfer the cake to the tray. Use a brush to coat the top and sides of the cake with the sugar-rum paste. Sprinkle nuts on top.

   Required ingredients:

   • Powdered sugar: 50 g
   • Rum: 3 tablespoons

9. Place the cake in a preheated oven at 230°C for about 1½ – 2 minutes. The glaze should become transparent. If the glaze starts to bubble and boil, immediately remove the cake from the oven without waiting for 2 minutes, otherwise the glaze will harden and become glassy.

10. Transfer the cake to a rack. Let it cool.