The lemon cake

The lemon cake (ultra-soft cake with lemon)

This recipe was not planned at all, but I came across this cake a few days ago ( click ). The way I did it immediately struck me because I realized that it was neither more nor less than a pound recipe, but with two important differences:

• the use of icing sugar instead of powdered sugar
• the use of melted butter
  I really wanted to test because there was no air incorporation in the recipe.
  Indeed, it is done by hand, without a robot , and without ever having to whip a long time to ventilate the dough. Normally we always make a departure butter ointment / sugar or eggs / sugar, which we whip to ease the preparation, while here is the opposite!
  We are looking for density, fondant , a little like all other cakes that are handmade, like the brownie ( click ) or cake Nantes ( click ) are cakes that raise very little.
  We thus obtain a lemon cake with tight texture ultra melting . Its lemon scent is delicious.
  If you like this kind of cakes you will love it, but if you are looking for lightness and a shape memory cake do not even try!

Like all cakes of this kind (which do not contain air), I realized it in a small mold , because a small slice is enough ! To accompany the mint tea is excellent.

I modified the recipe slightly by decreasing the amount of butter a little, adjusting the amount of yeast and lemon, and making a lemon icing to make it shine and bring more softness.

REALIZATION: FOR A ROUND 18CM MOLD:

3 eggs at room temperature (150g)
150g icing sugar
150g flour type 55
125g sweet butter
70g lemon juice(about one lemon and a half)
The zest of an untreated lemon
1/2 teaspoon of baking powder
For lemon syrup:
75g of water
30g of caster sugar
10g of lemon juice
You can replace this syrup with lemon marmalade!

Preheat the oven to 160 ° rotating heat with a rack in the middle.
Melt 125g butter in the microwave. Add 150g icing sugar and the zest of a lemon (to the microplane !!!) , and mix well with the magic spoon or with a small whip:

Add 150g of egg at room temperature :

Mix but do not insist not to incorporate too much air. Then add 70g of lemon juice :

Add 150g of flour and 1/2 teaspoon of baking powder (you can of course use 150g of flour with yeast incorporated!):

Mix without insisting ! You must never insist after adding flour

"Hurricane" your mold (we find special mold release bombs in all the signs dedicated to the world of cooking, I do not tell you the time saving ... it costs about 9 euros, and it lasts for months and month ...) . Otherwise butter and flour the mold:

Pour the dough, and bake for about an hour . Check the cooking with a cake tester or the tip of a knife, which must stand out perfectly clean. The cake should be well browned above , and especially in the center, otherwise it will not be cooked enough !

As this cake rises little, we can return it on a grid to have a clean surface !
While it's cooking, prepare the syrup, by bringing 75g of water, 30g of sugar and 10g of lemon juice to a boil for 3mn (make the fire as strong as possible). Soak the cake everywhere with all the syrup.
I wanted to make it shine with lemon marmalade but I was too lazy to buy some at Monop '...
Let it cool on the grill :

Notes:

• You can keep it for several days under a bell or filmed at room temperature.
• Be careful with the cooking : it must be perfectly cooked in the center so as not to end up with something pasty!
• The cooking is quite long. If you have a small savarin mold it is ideal ! You will reduce the cooking time, and it will be even more harmonious!
• Even if this recipe is very similar to that of the pound ( click ) , the texture will be denser here, because at no time should we beat the eggs with sugar.
• This recipe is ideal for pastries , because there is no technical gesture to know. No need to incorporate white delicately, no need for a robot, nothing! To miss it must be done on purpose ...
• To calculate the quantities according to the size of your mold, it is here: click .
• Do not decrease the amount of sugar , otherwise you will be bothered by the acidity of the lemon!
• The crust of this cake will be very thin thanks to the use of icing sugar. It will become very soft and melting after being soaked with syrup.
• You can decorate it with slices of candied lemon if you have some.