Lemon cake (Au Citron cake): a recipe that enchants – it will surely be the best lemon cake you have ever tasted
The recipe of French origin of the best and prettier lemon cake of life
Enter for 4 people.
Classic (no restriction), vegetarian
Preparation: 01:00 + time to cool
Interval: 00:35
Tools
1 border (s), 1 grater, 1 shape (s), 2 pan (s), 1 non -metallic bowl (s) (s) (optional), 1 sieve (s), 2 bowl (s), 1 brush ( is) culinary (s), 1 squeeze
EQUIPMENT
Conditional + mixer
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Lemon Cake ingredients – Cake Au Citron (Mass):
– 1 1/3 of sugar cups (or 130 g every 02 portions)
– 4 units (s) eggs
– 200 g of flour + a little to sprinkle
– 2 tablespoons (s) (tea) of powder cooking – superficial
– 110 g butter without salt + a little to fatten the shape
– 110 ml of fresh cream (or natural yogurt)
Drakes ingredients and lemon syrup from lemon cake – cake au citron:
– 1 1/2 unit (s) lemon – juice and zest (or Sicilian lemon)
– 150 g of sugar
– 20 ml of white rum (or dark rum)
Ingredients to finish:
– icing sugar to taste, sprinkled (or impalpable sugar)
Pre-repair:
- For an entire recipe (4 portions) use a 20 cm round or square shape. Grease with a little butter and sprinkle with flour. Reserve.
- Preheat the oven to 180oc.
- Start by beating the eggs with the brush sugar until it forms a whitish and pretty cream (the estimated time is from 8 to 10 minutes to 4 portions).
- Separate the other ingredients and recipes from the recipe.
- Melt the butter in a small pan for a few minutes over low heat or in the microwave in a non -metallic bowl for a few seconds – you don’t have to melt completely – let it end the dissolution in the residual fire.
- Sift the dry ingredients (flour and yeast) and set aside in a bowl.
- When the butter is completely melted, mix it with fresh cream or whole yogurt and set aside in another bowl.
- Prepare the lemon scratches (S) and add to liquids (molten sour cream and butter).
- Squeeze the lemons for the syrup. Book in a pan.
PREPARATION:
Lemon Cake – Cake Au Citron (Past preparation):
- Add the egg cream beaten in the mixer, gradually and without stopping, butter and cream with lemon zest.
- Once the liquids are completely incorporated, stop beating.
- Add the dried flour (sifted flour), incorporating parts into parts and mixing with a wire scout, not to weigh.
Limone cake – Cake au citron (Bake):
- Transfer the dough for the cake to the fat and sprinkled shapes.
- Bake for about 35 minutes in a preheated oven 180oc.
- Near the esteemed time of the oven, make sure you are completely roasted, attack a toothpick or a fork in the center of the cake.
- While the cake cooks, prepares the syrup to bathe: it is essential to give more lemon flavor for this preparation.
Limone cake – Cake au citron (lemon syrup):
- Bring all the ingredients from the syrup (lemon juice, rum and sugar) over medium heat up to a boil.
- Lower the fire and leave a little more until the sugar is completely dissolved.
- Reserve.
Limone cake – Cake Au Citron – With the syrup:
- Check that the cake is cooked, turn off the oven and remove the cake.
- Wait a little pitting (if you used a round shape). In square form, it can maintain the cake in its forms.
- With the cake still hot, brush the lemon syrup slowly and wait to absorb (10 seconds).
- Brush again and repeat until the cake is thinning to absorb all the syrup.
- Sprinkle the impalpable sugar or glaze (optional).
Finishing and assembly:
- Put the Limone cake – Cake Au Citron – in a whole or pieces.
- Store at room temperature for a maximum of 3 days.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.