Name: Lemon Cake
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes one 9-by-5-by-2½-inch loaf
Ingredients: 200 grams (7 ounces) granulated sugar; Zest and suprêmes of 2 lemons; Butter and flour for the pan; 100 grams (3½ ounces) unsalted butter, melted and cooled slightly; 4 large eggs, at room temperature; 200 grams (7 ounces) fresh lemon juice, strained; 100 grams (3½ ounces) fondant glace; 105 milliliters (3½ ounces) heavy cream; 180 grams (6⅓ ounces) confectioners’ sugar; 1 teaspoon baking powder; 220 grams (7¾ ounces) cake flour

Preparation info

Makes
one
9-by-5-by-2½ inch loaf

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

Butter and flour for the pan

Method

Prepare your mise en place.

Preheat the oven to 162°C (325°F).

Butter and flour the loaf pan. Set aside.

Sift the flour and baking powder together. Set aside. Combine the eggs and sugar in a medium mixing bowl and, using a wooden spoon, stir to blend well

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Ingredients

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