Pierre Hermé’s Lemon Rum Cake
Pierre Hermé’s (@pierrehermeofficial) Lemon Cake is the best cake I have ever ate!
Although his recipe has been published many years ago, I used the one from Mimm (@lesdelicesdemimm) because I love everything she does. Of course, you can find the recipe from her blog right HERE!
I hope you will enjoy this recipe as much as I did & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Pierre Hermé’s Lemon Rum Cake
This Iconic cake is super soft and full of fragnance from the both Lemon and Rum! It is not like any other cake you ever tasted!
Equipment
Ingredients
LEMON RUM CAKE BATTER
- 1 1/2 cups (190 g) flour (Sifted)
- 1 tsp (4 g) baking powder
- 2 Lemons (Zest Only)
- 3/4 cup (150 g) sugar (Original recipe calls for 1 cup (200g) of Sugar)
- 3 eggs
- 1/8 tsp (0.75 g) Sea Salt
- 1/3 cup (80 g) heavy whipping cream
- 1 tbsp (15 g) heavy whipping cream
- 2 tbsp (30 g) Dark Rum (Original recipe calls for white Rum)
- 5 Tbsp (70 g) butter (Melted)
LEMON SYRUP
- 1/3 cup (75 g) Bottled water
- 3 tbsp (35 g) sugar
- 1 tbsp (15 g) Lemon Juice
Instructions
LEMON RUM CAKE
- Preheat oven to 325F/160C.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Grate the lemon zest directly into a mixing bowl. Add the Sugar. Gently mix, and let it infuse for 10 minutes.
- Add the eggs and beat until light and fluffy for about 5 minutes – Medium Speed.
- Pour the Heavy Whipping Cream. Beat for 30 seconds – Medium Speed.
- Pour the Rum. Beat for 30 seconds – Medium Speed.
- Add the salt. Beat for 15 seconds – Medium Speed.
- Add 1/3 of the Flour/Baking Powder at a time into your preparation. Beat in between until fully incorporated – Medium Speed.
- Then, fold the cooled butter.
- Place your Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Gently pour your preparation into the Flexipan® with a spatula.
- Bake for 60 minutes at 325F/160C. (Every oven heats differently, monitor your cake from 55min).
LEMON SYRUP
- While the cake is in the oven, prepare the syrup.
- Bring the water and sugar to a boil. Then, turn off the heat and let it cool down.
- Add the lemon juice to the cooled syrup. Set aside.
- Once your Lemon Rum Cake is out of the oven, let it cool down for about 10min. Then, unmold onto your cooling rack.
- Next, stab your cake all over with a skewer and pour all the syrup evenly over your hot cake.
- Enjoy when completely cooled down or even better the following day. Keep it covered with a plastic wrap to ensure its freshness. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Pierre Hermé's Lemon Rum Cake
Amount Per Serving
Calories 319
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 96mg32%
Sodium 181mg8%
Potassium 99mg3%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 487IU10%
Vitamin C 15mg18%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
