What would a Sunday be without its share of gluttony?

For you, Yann Couvreur 's lemon cake recipe.

Subtly tangy and sweet, this lemon cake and its frosting are so pleasing that you don't hesitate to have another slice.

Fun for young and old!

Ingredients :

For the lemon cake batter

- 40g of butter

- 175g of sugar

- 1 egg (60g)

- 2g of salt

- 25g of yeast

- Zest of a lemon

- Juice of a large lemon (65g)

- 130g of flour

- 120g of cream

For the lemon glaze

- 15g icing sugar

- 6g lemon juice

For the lemon powder

- Lemon peel

- Gold dust

1/ Realization of the cake device

Blanch the softened butter, sugar, salt and zest.

Gradually add the tempered eggs.

Then add the previously mixed flour and baking powder.

Add the cream and mix well until you get a smooth paste.

2/ Cooking

Grease the mold with a little butter then line it with parchment paper.

Cook between 45 and 50 min at 145°C.

Unmold 5 minutes after removing from the oven and remove the paper.

After 10 minutes soak the top and sides of the cake with the lemon juice.

Film the cake and place it in the freezer.

3/ Dressing elements

Prepare the lemon glaze: mix the lemon juice and icing sugar then set aside.

To make the lemon powder Zest the lemons using a vegetable peeler, avoiding the white skin.

Dry the zests in the oven on a sulfurized baking sheet for 1 hour at 70°C.

Mix and sift.

4/ Finishing

Take the cake out of the freezer.

Glaze it with the lemon juice-icing sugar mixture using a ladle, placing the cake on a wire rack.

Sprinkle the top of the cake with lemon and gold powder then put the cake in the oven for 2 min at 170°C.