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–+ servings

Pierre Hermé's Lemon Rum Cake

bakingwithnessa
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!
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Prep Time 15 minutes
Bake / Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 8

Equipment

Loaf Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Le Petit Grater
Spatula

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!

YouTube Video

Photos

Nutrition

Calories: 319kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 181mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/pierre-hermes-lemon-rum-cake/