Ultra fluffy lemon cake

Ultra fluffy lemon cake
Ultra fluffy lemon cake


Cake dough
200 g sugar
120 g melted butter
165 g eggs about 3 eggs
the zest of an organic lemon
150 g flour
80 g lemon juice
1/2 teaspoon baking powder
For the lemon frosting (version A)
25 g lemon juice
130 g icing sugar
For the syrup (version B)
100 g lemon juice
100 g sugar


For the cake:
Preheat the oven to 170 ° C. In a salad bowl pour the melted butter, sugar, and lemon zest and mix everything. Add the eggs, flour, and baking powder, then mix again. Once the mixture is homogeneous, add the lemon juice.
Line the cake pan with parchment paper. Pour the dough to 2/3 of the mold. Cook 30 to 40 minutes – check the cooking with the blade of a knife which should come out dry. Unmold the cake on a wire rack, wrap it in the stretch wrap and let cool on a work surface.
Lemon frosting (version A)
Place a plate under the grill. Unpack the cake and pour the frosting. With a knife or a spatula, smooth the tablecloth so that it falls on all sides and especially so that it is fine.

Return the cake to its grid in the oven at 100 ° C for 8 minutes to dry the frosting. If you touch the cake at this time, it should be silky to the touch: the frosting is very dry and very soft.

Lemon syrup (version B)
Mix 100 g of lemon juice and 100 g of sugar and heat until simmering and forming the syrup.
Make small holes on the surface of the cake, then run the syrup over the cake. The syrup will penetrate the holes, which will give the cake an even more pronounced lemon taste.

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