Simple French recipe that enchants: nice lemon cake, wet and with fresh fruit syrup
Classic and fragrant French recipe: the cute lemon cake with citrus syrup that accentuates the flavor
Enter for 4 people.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Assemble your personalized and free menu, in Cook and gourmet cake.
Type of meal: 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 bowl non -metallica (s), 1 sieve (s), 2 bowl (s), 1 culinary brush (s), 1 squeeze, 1 spatula (s)
EQUIPMENT
Conditional + mixer
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Homemade French lemon cake ingredients:
– 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)
Limone syrup ingredients with rum and joy:
– 1 1/2 unit (s) lemon – juice and chips (use chips in the dough) (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:
- Separate all the tools and ingredients to prepare your nice lemon cake with citrus syrup. See extra suggestions to simplify preparation.
- For an entire recipe (4 portions), use a 20 cm round or square shape. Grease with butter and sprinkle with flour. Reserve.
- Preheated the oven at 180 ° C.
- Melt the butter over low heat or in the microwave (non -metallic bowl). Let him end up in the residual heat.
- Sift the flour with the yeast. Reserve.
- Mix the melted butter with the cream (or yogurt). Reserve.
- Skit the lemon zest and add to liquids (sour cream and butter).
- Squeeze the lemon juice to the syrup and set aside.
PREPARATION:
How to prepare the cute and aromatic lemon cake dough:
- Beat the eggs with the mixer sugar until it forms a whitish and pretty cream (from 8 to 10 minutes).
- Add the butter with sour cream and egg cream chips, gradually and without stopping.
- Once the liquids are incorporated, stop beating.
- Gradually add the dried sifted, mixing with a spatula with circular movements, from the lower part to the above, until it is incorporated.
How to cook the lemon cake until it is soft and golden:
- Transfer the dough to the fattened and floured shape.
- Cook for 35 minutes at 180 ° C or until it passes the toothpick test (it should exit dry).
- While cooking, prepare the syrup.
Preparation of lemon syrup with rum:
- Bring the lemon juice, rum and sugar over medium heat to a boil.
- Lower the heat and cook until the sugar completely dissolves. Reserve.
How to apply citrus syrup with the still hot cake:
- Remove the cake from the oven.
- With the cake still hot, it washes the syrup slowly, waiting among the applications.
- Wait for the cake to absorb the syrup and sprinkle with sugar or impalpable glaze.
Finishing and assembly:
- Serve the graceful lemon cake with square cut citrus, ideal for afternoon coffee or refreshing desserts.
- Store at room temperature for a maximum of 3 days, keeping the taste and humidity.
Extra suggestions:
- To simplify the preparation, start beating eggs with sugar and perform the other pre-performance processes.
- Use a thin grater to extract only the aromatic part of the lemon zest.
- Ideal as a homemade cake for afternoon or brunch coffee with a light and sophisticated citrus touch.
- See also the D versionThe French cake with orange on the website.
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.
