Lemon cake (Adeline)

Ingredients
  • 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
Directions

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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