Looking for a recipe that will serve as a dessert and snack? Let yourself be tempted by this lemon cake which will definitely change from your chocolate cake. Get your aprons on!
When it comes to cakes, we are spoiled for choice at Marmiton. Our culinary repertoire is full of recipes of all kinds to delight you both for dessert or snack. You are used to making pancakes, waffles or even a chocolate cake.
But how about changing your habits a little? Today we present to you our best lemon cake preparation. The latter is both sweet and tangy. Highly appreciated by our readers, this recipe receives their praise again and again.
” Excellent ! Everyone loved it”, “A delight! Extra soft with the pronounced lemon taste that I like! », “Great recipe that makes a great cake, moist and very lemony! », “Excellent and so simple”, “Delicious, I really want to vary the basic recipe with something else only lemon! An incomparable softness »they commented. Our Marmitons also crowned this lemon cake with a lovely note of 4.8 stars out of 5. It’s up to you to get started!
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Ingredients for 6 people
- 250g flour
- 1 sachet of baking powder
- 1 lemon yogurt
- 200 g de sucre
- 200 g soft butter (semi-salted or soft as desired)
- 4 eggs
- Untreated lemon zest
- Lemons (keep 1/3 for after cooking)
The procedure to follow to reproduce this lemon cake recipe
Mix all the ingredients with a food processor until you obtain a homogeneous paste.
Pour the mixture into a large silicone cake mold, perfect for making it easier to soak up the syrup.
Bake the cake at 180°C (thermostat 6) in rotating heat for 50 to 60 minutes.
This cooking, without activating the heating elements, keeps the cake very soft, unlike conventional cooking which tends to dry it out.
After removing the cake from the oven, let it cool for a few minutes.
Prepare the syrup with the remaining juice, to which you add three good tablespoons of sugar.
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Pour some of this mixture on top of the cake so that it soaks in well.
Thanks to the silicone mold, the syrup penetrates easily.
Then pour the rest of the syrup, spreading the edges of the mold slightly to moisten the sides as well. You will thus obtain a perfectly soaked and deliciously tender cake.
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Editor
After training as a journalist at ESJ Paris and several experiences in the women’s press, I chose to combine my two passions: writing, cooking and more precisely…
