Lemon Cake (Cake au citron)

Name: Lemon Cake
Yield: 8
Ingredients: 1 1/4 cups all-purpose flour; 1 cup confectioners' sugar; 1/2 teaspoon active dry yeast; 6 tablespoons heavy cream; 6 tablespoons melted unsalted butter; 1 1/2 cups lemon zest; 1 tablespoon freshly squeezed lemon juice; 3 large eggs; 1 pinch of salt; Accessory; English pound cake pan, 20 x 9 cm

1
1 1/4 cups all-purpose flour
2
1 cup confectioners' sugar
3
1/2 teaspoon active dry yeast
4
6 tablespoons heavy cream
5
6 tablespoons melted unsalted butter
6
1 1/2 cups lemon zest
7
1 tablespoon freshly squeezed lemon juice
8
3 large eggs
9
1 pinch of salt
10
Accessory
11
English pound cake pan, 20 x 9 cm

Ingredients

1
1 1/4 cups all-purpose flour
2
1 cup confectioners' sugar
3
1/2 teaspoon active dry yeast
4
6 tablespoons heavy cream
5
6 tablespoons melted unsalted butter
6
1 1/2 cups lemon zest
7
1 tablespoon freshly squeezed lemon juice
8
3 large eggs
9
1 pinch of salt
10
Accessory
11
English pound cake pan, 20 x 9 cm

Directions

1
PREPARATION
2
In a bowl, sift together flour and yeast
3
In another container, beat the eggs, salt, and confectioners' sugar for 2 minutes or until the mixture is well combined
4
Gradually add the flour to the egg mixture
5
Add the lemon zest and juice, and mix well
6
While mixing, slowly add the heavy cream and melted butter, finishing with the butter
7
Preheat the oven to medium temperature
8
Grease a cake pan with butter and pour in the batter
9
Bake for 1 hour or until, when tested with a toothpick, it comes out clean
10
If desired, melt 1/3 cup of raspberry jam with 1 tablespoon of water and brush the cake after baking.