the Lemon Cake
Inspired by Pierre Hermé with the addition of poppy seeds.
RECIPE INFO
Servings
10
Time to make
30 min.
Cooking time
60 min.
LIST OF INGREDIENTS
Cake dough
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 250 g |
| Baking powder | 7 g |
| Lemon zest | x2-3 |
| Superfine sugar | 200 g |
| Whole eggs (x4) | 200 g |
| Heavy cream | 125 g |
| Fleur de sel | 1 g |
| Butter (melted-cooled) | 90 g |
| Lemon juice | 30 g |
| Neutral oil | QS |
| Ingredients | Quantity |
|---|---|
| Confit lemon | 100 g |
| White rum | 20 g |
| Poppy seeds | x2-3 tbsp |
Lemon syrup
| Ingredients | Quantity |
|---|---|
| Lemon zest | x1 |
| Superfine sugar | 50 g |
| Mineral water | 50 g |
| Lemon juice (x2) | 100 g |
Lemon glaze
| Ingredients | Quantity |
|---|---|
| Powdered sugar | 100 g |
| Lemon juice | x2-3 tbsp |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ The glaze adds a pleasantly tangy touch.
