A tender and melt-in-your-mouth cake bursting with the bright, tangy flavors of fresh lemon, crowned with a sweet glaze that beautifully contrasts the intense citrus notes. This quintessential French pastry classic will delight all lovers of indulgent yet light desserts.
⏱️60 min
📊Easy
👥8 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
4 pièceseggs
250 ggranulated sugar
250 gwhite flour
150 gunsalted butter
3 piècesuntreated lemons
1 sachetbaking powder
100 mlwhole milk
150 gpowdered sugar
Instructions
1PREHEAT THE OVEN: Set your oven to 180°C (thermostat 6) and let it preheat for 10 minutes. Meanwhile, generously butter a 22 cm round cake pan and line the bottom with parchment paper to facilitate unmolding. This preparation ensures a perfectly baked cake that releases from the pan without damage.
2ZEST AND JUICE THE LEMONS: Wash the lemons under warm water and pat them dry carefully. Using a microplane or fine grater, gently remove the yellow zest from two lemons, avoiding the bitter white pith. Then juice all three lemons to extract as much fresh juice as possible—you should get about 150 ml. The zests should be fine and delicate to flavor the cake without any bitterness.
3PREPARE THE DRY INGREDIENTS: In a mixing bowl, sift together the flour and baking powder to eliminate lumps and incorporate air into the mixture. Set this combination aside in a bowl next to your work surface. Sifting is an important step that will make your cake lighter and more homogeneous in texture, with a wonderfully airy crumb.
4CREATE THE CREAMY BASE: In a mixing bowl, whisk the softened butter at room temperature vigorously with the granulated sugar for 4 to 5 minutes until you achieve a pale, fluffy, and smooth mixture that gradually thickens. Then incorporate the eggs one at a time, whisking well after each addition so the mixture remains homogeneous and light. This step, called creaming, creates a stable emulsion that guarantees a tender, well-risen cake.
5INCORPORATE THE FLAVORS AND INGREDIENTS: Pour the fresh lemon juice and zest into the creamy mixture, blending gently with a spatula. Then alternate adding the flour-baking powder mixture and milk, starting and ending with the flour, in three portions. This alternation prevents lump formation and maintains the aeration of the mixture, which should remain fluid and homogeneous.
6POUR AND BAKE THE CAKE: Gently pour the batter into the prepared pan and smooth the surface with the back of a damp spatula. Bake at 180°C for 32 to 37 minutes: the cake is done when a knife inserted in the center comes out clean and the cake begins to pull away slightly from the pan sides. Let cool for 10 minutes in the pan before unmolding onto a wire rack.
7PREPARE THE LEMON GLAZE: While the cake cools, pour the sifted powdered sugar into a bowl and mix it with 3 to 4 tablespoons of fresh lemon juice until you achieve a smooth, shiny paste that spreads easily. The glaze should not be too thick or too liquid—it should lightly coat the back of a spoon. This balance allows for an elegant glaze that remains slightly runny.
8FINISH THE CAKE: Once the cake has cooled completely, pour the lemon glaze in the center and let it flow naturally down the sides for an indulgent effect. You can optionally decorate with candied or fresh lemon zest for an extra touch of elegance. Let rest for 30 minutes before serving so the glaze sets slightly and adheres well to the cake.