Lemon Craème Cake

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Lemon Crème Fraîche Cake

Prep time: 15 mins | Bake time: 45-50 mins | Yield: One 22cm loaf

Ingredients

For the Cake:

  • 3 Large eggs

  • 150 g Unsalted butter (softened)

  • 150 g Granulated sugar

  • 200 g Crème fraîche (full fat is best)

  • 225 g All-purpose flour

  • 1.5 tsp Baking powder

  • Pinch of salt

  • Zest of 2 lemons

For the Lemon Syrup:

  • Juice of the 2 lemons (reserved from zesting)

  • 50 g Powdered sugar (or granulated sugar)

Instructions

  1. Preheat & Prep: Preheat your oven to 170°C (340°F). Grease a 22 cm loaf pan and line the bottom with parchment paper.

  2. Cream Butter & Sugar: In a large bowl, beat the softened butter and 150 g sugar together until light and fluffy. Stir in the lemon zest.

  3. Add Eggs: Add the eggs one at a time, beating well after each addition. (Don’t worry if it looks slightly curdled at this stage).

  4. Incorporate Crème Fraîche: Fold in the crème fraîche until the mixture is smooth.

  5. Dry Ingredients: Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet batter until just combined. Do not overmix, or the cake will be tough.

  6. Bake: Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.

  7. Make the Syrup: While the cake is baking, whisk the lemon juice and 50 g of sugar together in a small bowl until the sugar dissolves.

  8. Soak: As soon as the cake comes out of the oven, poke several holes in the top with a skewer. Pour the lemon syrup slowly over the hotcake, letting it soak in.

  9. Cool: Let the cake cool completely in the tin before removing and slicing.

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