Hello everyone! I'm Cassandre and today we'd like to share with you a super easy and delicious dessert: French Lemon Lemon Cake.
The weather is getting warmer, and We’re Heading Into Longer & Sunnier Days, we can't wait to share a french lemon cake recipe. This cake is a plate full of sunshine.
It's a foolproof recipe to make. There are only six ingredients in the recipe, and they are super easy to make. It tastes moist, buttery, zesty, lemon-flavored buttery pound cake, they're perfectly topped with a sprinkling of powdered sugar or a slice of candied lemon.
The recipe is based on famous french chef Cyril Lignac, who is an excellent Michelin chef, but we have slightly adjusted the ratio of dry to wet ingredients and reduced the amount of sugar. Trust me, if you love lemon you'll love this cake.
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This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like: • [食不相瞞113] 法式檸檬輕蛋糕的食譜與做...
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How to make French lemon cake?
Here is the recipe :
📍Muffin tin size: 6-part tin, which one is 5cm diameter at bottom, 7cm diameter at top and 3cm high.
📍This recipe makes 6 cakes
✎ Ingredients
unsalted butter 72g, softened at room temperature
granulated sugar 70g
all-purpose flour 72g
egg 67g, beaten (room temperature)
lemon juice 24g
baking powder 6g
lemon zest bout one whole lemon
✎ Instructions
1. Grease the mold with softened butter, lightly dust with flour and set aside.
2. Grate the lemon zest into the sugar and rub them together evenly.
3. Sift the flour and baking powder together and mix well after sifting.
4. Add the butter and sugar to the bowl and beat on medium speed until pale color and fluffy.
5. Add the egg mixture in two batches.
6. Add the sifted flour and mix at lowest speed until no flour is visible. Don’t over beat.
7. Pour the lemon juice and mix on lowest speed, do not over mix to avoid gluten.
8. Pour the flour into the muffin cups and fill about 70% full.
9. Preheat the oven to 180°C and bake for 26 to 28 minutes or until golden brown, depending on your oven.
10. You can sprinkle with a thin layer of icing sugar and a slice of candied lemon to garnish.
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Lemon Confits Sucrés
✎ Ingredients
1 lemon
100g of water
100g sugar
✎ Instructions
1. Cut the lemon into 7-8mm slices and remove the seeds.
2. Place the lemon in a saucepan, add cold water, bring to the boil, wait 20 seconds and then drain, repeat twice.
3. Return the lemon to the saucepan, add the sugar and water and cook over a low to medium heat until the lemon is golden, about 25-30 minutes.
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Chapters:
00:00 Opening
00:26 Introducing the ingredients
01:07 Handling and preparing the tin
04:00 Making the French lemon light cake batter
07:48 Placing the batter and oven temperature and time
08:31 enjoying the light and fluffy lemon cakes
10:04 Tips and tricks for making French lemon cakes
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