Intense Lemon Cake by Chef Hervé
This Lemon Cake is not like any other Lemon Cake you have eaten. The flavors are intense and the Softened Butter creates a unique texture!
Equipment
Ingredients
- 9 Tbsp (125 g) butter (Softened, At Room Temperature)
- 1/2 cup (100 g) sugar
- 2 Tbsp (25 g) sugar
- 2 eggs
- 2 Lemon (Zest & Juice)
- 1 cup (125 g) flour (sifted)
- 2 1/2 tsp (12 g) baking powder
- 1/8 tsp (0.75 g) Sea Salt
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, cream the Butter and Sugar together until light and fluffy (About 3 minutes - Medium Speed).
- Add the eggs one at a time. Make sure to beat 30 seconds in between to ensure the egg is well incorporated.
- Grate the lemon zest and using the citrus press, collect the lemon juice. Incorporate them directly to your preparation.
- Using a spatula gently fold the flour, baking powder and Salt. Do not over mix.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Gently pour your preparation into the Flexipan® with a spatula.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min)
- Once your Lemon cake is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy! Enjoy & Bon appétit!
YouTube Video
Photos
Nutrition
Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 298mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 459IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com