Lemon Cake Recipe: The Perfect Summer Dessert

For a refreshing and tangy Lemon Cake, prepare a Lemon Soak by combining lemon juice and sugar in a small saucepan, stirring over medium-low heat until the sugar dissolves completely. This soak will be a delightful addition to your cake, adding a zesty twist to the dessert. Preheat your oven to 350 F (177 C) and grease a 9×5-inch loaf pan, ensuring some excess hangs over the sides for easy removal. Pour your batter into the pan, tapping it to release any trapped air bubbles.

Bake for about 40-50 minutes or until a cake tester or toothpick inserted in the center comes out clean. After baking, let the cake sit for 10 minutes before brushing it with the Lemon Soak. If you're aiming for a smooth finish, use a pastry brush; otherwise, pour the soak over the cake slowly, giving it time to absorb. After another 10 minutes, use parchment paper to lift the cake out of the pan and finish cooling on a rack. For a final touch, whisk together powdered sugar, cream, and lemon juice to create a smooth glaze, pouring it over the cake and letting it drip down the sides. This Lemon Cake, with its vibrant lemon flavor and elegant glaze, is sure to be a hit at any gathering.

Ingredients:

- 96g whole eggs

- 24g egg yolks

- 30g honey

- 4g invert sugar

- 1 piece lemon zest

- 0.5 pieces orange zest

- 1g vanilla bean paste

- 96g granulated sugar

- 60g light flour

- 30g strong flour

- 30g almond flour

- 2.5g baking powder

- 75g unsalted butter

- 5.6g lemon juice

- 20g lemon paste

- 11g lemon peel

- 75g fresh cream (35%)

Instructions:

1. Mix the wet ingredients: Combine whole eggs, egg yolks, honey, invert sugar, vanilla bean paste, and granulated sugar. Heat to 32 degrees Celsius (89.6 degrees Fahrenheit) to melt the butter and sugar.

2. Prepare the dry ingredients: Sift together light flour, strong flour, almond flour, and baking powder.

3. Combine the wet and dry ingredients: Add lemon paste, lemon juice, lemon zest, and orange zest to the dry ingredients and mix well.

4. Melt the butter and cream: Melt 75g unsalted butter and 75g fresh cream at 40 degrees Celsius (104 degrees Fahrenheit) and mix with the combined wet and dry ingredients.

5. Add the lemon peel: Mix the lemon peel into the batter.

6. Bake the cake: Place the batter in a greased and lined cake pan and bake at 160 degrees Celsius (320 degrees Fahrenheit) for 20 to 25 minutes.

Decorating the Cake:

- Lemon Glaze: For a simple yet elegant touch, prepare a lemon glaze by mixing powdered sugar with fresh lemon juice and water. Adjust the consistency with water to achieve a smooth, flowing glaze.

- Drying the Cake: After baking, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

- Applying the Glaze: Once the cake is cool, brush it with the lemon glaze, allowing it to dry before serving.

Tips for Cake Decoration:

- Use a glass arrow or a similar tool to remove excess glaze from the cake's surface.

- Place the cake on a wire rack and dry it in an oven preheated to 200 degrees Celsius (392 degrees Fahrenheit) for 1 to 2 minutes to ensure the glaze is set.

- Finish by wiping any excess glaze with kitchen paper and garnish with homemade lemon peel for a pop of color and a refreshing touch.