6 hours Ago By Angela Patrone
With the weather warming up, it’s a perfect time to bake a citrus centrepiece that will not disappoint. Lemon cakes are a fantastic dessert recipe for this time of year, but it’s important to get the flavour and texture right. Talking to her blog La Cuisine de Géraldine, author and recipe developer Géraldine has shared her “delicious lemon cake recipe that’s super moist and fluffy at the same time”.
Differing from other recipes, for this one, there’s an “important secret step” to follow that Géraldine received from a French pastry chef. This lemon loaf cake can be prepped in 15 minutes and 50 minutes in the oven. The French pastry chef claimed that it’s essential to soak the cake in a homemade lemon syrup after baking to get a” moist lemon cake with a fresh lemon flavour”.
For the cake Two lemons, for the zest 150g of sugar Four eggs 200g of plain flour 50g of cornstarch One and a half teaspoons of baking powder A pinch of salt 125g of yoghurt 125g of butter, melted A dash of vanilla extract Icing sugar, optional For the lemon syrup Three tablespoons of water Three tablespoons of lemon juice Three tablespoons of sugar Begin by preheating the oven at 160C/140C Fan/Gas Mark three before grating the lemon zest and rubbing it with the sugar to extract the essential oils. In a large bowl, whisk the sugar and eggs until the mixture thickens. Mix flour, cornstarch, baking powder, and salt in a separate bowl.
Incorporate half of the dry ingredients into the egg mixture, mix well, then pour in the yoghurt. Add the remaining dry ingredients, and finish with the melted butter. Pour the cake batter into a prepared loaf pan greased with butter or covered with baking paper.
Bake for 50-55 minutes. Meanwhile, heat water, lemon juice, and sugar over low heat in a small saucepan until the sugar melts. Remove the cake from the oven and let it rest for five minutes.
Make small holes in the warm cake with a toothpick and then pour the syrup over the cake in the cake pan. Let it soak the lemon loaf soak for about 15 minutes, removing any excess juice if necessary. Fans of the blog took to the comments section to share their thought on this recipe .
Andrea said: “Hi Géraldine, this recipe is perfect. It is absolutely not dry at all, even after three days. I made it twice within a week.
” Carmen wrote: “Very nice and refreshing cake! Easy to make, and it turned out moist and delicious.” Oksana commented: “Good afternoon, I tried this cake today. Mine is not dry, it’s very moist.
Delicious.”.
