Ultimate Bernard Lemon Cake

Ultimate Bernard Lemon Cake

The Ultimate Bernard Lemon Cake Recipe

• A French dessert that is prepared very simply, yet it embodies the essence of French patisserie with its delicate texture and delightful flavors. This cake, often enjoyed as a bite-sized treat, is not only fragrant but also soft, making it an ideal choice for a variety of occasions. Whether served at a festive gathering, as part of an elegant afternoon tea, or simply enjoyed as a comforting snack in the morning, this dessert is versatile and appealing to all. It’s a perfect representation of how simple ingredients can come together to create something truly exquisite. Follow the recipe closely to ensure that each bite delivers the intended experience of lightness and flavor.

• For the material, Bernard recommends using an 8 × 16 cm cake mold, which is ideal for achieving the perfect proportions and texture. This size allows the cake to bake evenly, resulting in a moist interior and a slightly crisp exterior. If you do not have a small enough mold, you can easily adjust the recipe to accommodate larger baking pans by increasing the quantities. For example, if you choose to use a mold that requires 4 eggs, simply multiply the ingredients by 4/3 to ensure that you maintain the right balance of flavors and textures. Similarly, for a recipe requiring 5 eggs, multiplying the ingredients by 5/3 will allow you to achieve the desired outcome. If you are opting for a significantly larger mold, consider doubling the recipe to ensure there is enough batter to fill the pan adequately. Additionally, a zester is an essential tool for this recipe, as it will help you incorporate fresh citrus zest, enhancing the cake's aroma and flavor profile, making each bite even more delightful. The zest adds a bright, refreshing note that complements the sweetness of the cake beautifully, making this dessert a standout choice for any gathering.

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 teaspoons of baking powder

For the icing:

• 25 g lemon juice

• 130 g icing sugar

Ultimate Bernard Lemon Cake

Preparation:

1. Preheat the oven to 170 °C.

2. Gently combine the sugar and melted butter. Unlike most recipes, do not blanch the mixture at this stage.

3. Carefully extract the lemon zest, ensuring not to include the pith (the white part).

4. The pith imparts bitterness, which detracts from the enjoyment of the dish. I am updating this recipe following the purchase of a microplane grater, which is exceptional for finely and efficiently zesting without touching the pith.

5. Incorporate the lemon zest, followed by the eggs, one at a time. Subsequently, add the flour, baking powder, and lemon juice. Transfer the mixture into a buttered or silicone mold.

6. Bake for 30–45 minutes. To test if the cake is done, insert a knife blade into the center. It should come out clean; if not, continue baking for an additional 5 minutes.

7. Once baked, remove the cake from the mold and wrap it in cling film while it cools. This will help retain moisture and softness.

8. Prepare the icing by mixing the icing sugar with lemon juice. Remove the cling film, place the cake on a wire rack, and apply the icing. Allow it to sit for a few minutes to harden. The cake is now ready to serve!

Buon appetito!

NOTE:

• Keep the cake covered at room temperature; serve for breakfast.

Ultimate Bernard Lemon Cake

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