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Ultimate Bernard Lemon Cake

Updated: Mar 11

  • A French dessert that is prepared very simply, a bite-sized, fragrant and soft cake for any occasion and as a snack in the morning. Follow recipe.

For the material, Bernard recommends using an 8 × 16 cm cake mold

If you do not have a small enough mold, increase the quantities by multiplying them by 4/3 (for 4 eggs), 5/3 (for 5 eggs), or by 2. You also need a zester.


Ingredients: for 1 cake: simple, total time: 80 min.
  • 175 g of sugar (200 g for Bernard)

  • 120 g melted butter

  • the zest of a lemon

  • 3 eggs

  • 150 g flour

  • 80 g lemon juice (2 small lemons)

  • 1 and 1/2 teaspoon of baking powder

For the icing:

  • 25 g lemon juice

  • 130 g icing sugar

Preparation:
  1. Preheat the oven to 170 °C.

  2. Briefly mix sugar and melted butter together. Unlike most recipes, the mixture should not be blanched here.

  3. Take the lemon zest, being careful not to touch the ziste (the white).

  4. Ziste gives the recipe bitterness, which frankly spoils the pleasure! I'm updating the recipe because I just bought a micro-plane grater, and it's really the best of the best for removing the zest super finely, quickly, and without touching the ziste.

  5. Add the lemon zest, then the eggs one by one. Then add the flour, baking powder, and lemon juice. Pour the mixture into a buttered mold or a silicone mold.

  6. Bake for 30–45 minutes. To check the dough, stick the blade of a knife in the center of the cake. It should come out dry. Otherwise, extend the cooking time for 5 minutes.

  7. Unmold and wrap the cake in cling film while waiting for it to cool. This will keep its humidity, and therefore its softness.

  8. Prepare the icing by whisking together the icing sugar and lemon juice. Remove the cling film. Place the cake on a wire rack and cover it with icing. Let stand for a few minutes while the icing hardens. And now, the snack is ready!

Buon appetito!

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