Lemon Cake

Lemon Cake
Staff Writer
Lemon Cake
Jacques Gavard

Lemon Cake

Don't let the simple title deceive you. This lemon cake is something truly special. Served with a custard with Kaffir orange and lime and a simple sugar syrup that's poured on top right out of the oven, this simple yet elegant dessert will have your guests coming back for more (and of course, asking for the recipe).

See all cake recipes.

Click here to see Bringing a French Revolution to the Home Cook's Kitchen.

4
Servings
938
Calories Per Serving
Deliver Ingredients

Notes

Note: It is best to use organic fruits in this type of recipe to avoid ingesting the pesticides and wax that may be found on non-organic fruit. Organic fruit may also be more aromatic. The Kaffir lime (or combava) has a very aromatic leaf. Its aroma can be pervasive, so don't fall into the trap of overuse; err on the side of caution if you are not used to it.

Ingredients

For the custard

  • 6 egg yolks
  • 1/2 Cup scant sugar
  • 2 Cups milk
  • Grated zest of 1 orange, preferably organic
  • Grated zest of 1/4 Kaffir lime

For the lemon cake

  • 1 1/2 Cup all-purpose flour, plus more for the loaf pan
  • Pinch of baking powder
  • 6 egg yolks
  • 1 Cup superfine sugar (also known as caster sugar)
  • Grated zest of 1 lemon, preferably organic
  • 1/2 Cup scant crème fraîche
  • 1/2 Cup candied lemon, chopped
  • 4 Tablespoons unsalted butter, melted and cooled, plus more at room temperature for the loaf pan

For the syrup

  • 1/2 Cup water
  • 1/2 Cup sugar
  • 4 Tablespoons lemon juice

Directions

For the custard

Place a bowl into the refrigerator to chill.

Gently beat the egg yolks and the sugar together in a cooking pot. Pour the milk into a separate cooking pot and bring to a boil. Pour the milk over the egg yolk mixture and cook over low heat for 5 minutes, stirring constantly with a wooden spatula. Do not allow to boil or the custard will split.

Once the custard has thickened, remove from the heat and pour it into the cold bowl to stop the cooking process. Add the orange and Kaffir lime zest and stir. Cover with plastic wrap and set aside in the refrigerator until ready to use.

For the lemon cake

Preheat the oven to 350 degrees.

Sift the flour and baking powder together into a large mixing bowl. In a separate bowl, combine the egg yolks with the sugar, lemon zest, and crème fraîche. Add the flour and the candied lemon and mix to combine. Mix in the cooled melted butter. Butter and flour a baking pan and fill to ¾ full. Bake for 25 minutes.

For the syrup

Bring the water and sugar to a boil and then add the lemon juice. When the cake is cooked, remove from the oven and pour the syrup over. Leave to cool on a wire cooling rack. Serve with the custard.

Nutritional Facts

Total Fat
42g
60%
Sugar
17g
19%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
128g
98%
Protein
14g
30%
Vitamin A, RAE
94µg
13%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
192mg
19%
Choline, total
2mg
0%
Fiber, total dietary
16g
64%
Folate, total
63µg
16%
Iron, Fe
5mg
28%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
387mg
55%
Selenium, Se
26µg
47%
Sodium, Na
480mg
32%
Vitamin D (D2 + D3)
1µg
7%
Water
167g
6%
Zinc, Zn
1mg
13%

Lemon Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Lemon Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.