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By Nicolas Boussin - Maxime Guérin

Recipe Lemon Cake

To make this dish

Ingredient list

  • Lemon cake batter
    424 g eggs
    606 g sugar
    2 g salt
    448 g plain flour (T55, approximately 11% protein)
    9 g baking powder
    170 g Lescure Unsalted 250g butter Roll 82% fat
    37 g lemon zest
    37 g Limoncello (optional)
    266 g Lescure UHT Cream 35% fat
    2000 g total weight
  • Lemon imbibing syrup
    160 g sugar
    160 g water
    80 g lemon juice
    400 g total weight
  • Hot mirror glaze
    150 g hot neutral glaze
    150 g water
    300 g total weight
  • Candied lemon peel strips
    4 lemons
    500 g water
    500 g sugar
    SQ soluble yellow colouring
    SQ water-soluble red colouring
    1480 g total weight
  • Lemon Cake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ plain flour (T55, approximately 11% protein)
    SQ decorative icing sugar
    SQ candied lemon peel

The recipe, step by step

  1. 01

    Lemon cake batter

    In the bowl of a stand mixer, combine the eggs, sugar and salt using the paddle.

    Add the sifted-together flour and baking powder then combine without overmixing.

    Add the melted butter at 40°C followed by the lemon zest and limoncello.

    Finally add the cold crème fraiche.

    Refrigerate overnight.

  2. 02

    Lemon imbibing syrup

    Boil the water and sugar then add the lemon juice.

  3. 03

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  4. 04

    Candied lemon peel strips

    Zest the lemons using a vegetable peeler.

    Blanch them in boiling water.

    Make a syrup with the water and sugar, add the colouring then cook the lemon strips over low heat until they become translucent.

    Drain and slice into strips. 

  5. 05

    Lemon Cake finishing touches

    Butter the Matfer Exoglass moulds (Ref 345079) with softened butter, flour lightly and place in the refrigerator.

    Pipe 200 g of batter into each mould.

    Split the cakes in two using a pastry scraper dipped in melted butter. 

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 210°C, then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and unmould immediately.

    Imbibe each cake with 35 g of syrup then let cool.

    Glaze the tops of the cakes.

    Sprinkle the extremities with decorative icing sugar, then decorate with strips of candied lemon peel. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.