Lemon cake (Adeline)

  • 120g butter
  • 175g sugar
  • 175g flour
  • 1 bag of powder yeast
  • 3 eggs
  • The skin and juice of 1 lemon
  • Rhum and cinnamon (not compulsory)

For the Icing

  • 40g sugar
  • The juice of 2 lemons

Mix the eggs, then add the sugar, lemon skin and juice. Stir in the flour and yeast. Pour the melted butter and the rhum, sprinkle with cinnamon.

Pour into a nice oven dish coated with butter on the inside and slam it gently into your (cold) oven. Let the cake rise for 20-30 minutes at 130.
In the meantime, prepare the icing by heating the remaining lemon juice and sugar in a small pan.

When the cake's looking good, pour the icing and place the cake back high in the oven, so the sugar in the icing turns a nice shiny golden brown (should take about 5 minutes).

Serve warm, with the remaining icing if any and red berries if it's the right season.
Lemon cake as prepared by Adeline and me in May 2006



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