Juicy & Sour Lemon Cake

Juicy and Sour Lemon Cake. And a genius and obvious trick that I learnt in Paris: if you want a moist and juicy cake, soak it!

Juicy & sour Lemon Cake

ingredients

3 eggs
2 and a half untreated lemons
250g sugar
200g flour
1 tsp baking powder
100g Creme fraiche
75g Butter

4 Tbsp powdered sugar

steps

Grate the zests of 2 lemons, add eggs and 200g sugar. Mix until frothy.
Add Creme Fraiche and blend it in.

Mix flour and baking powder, add it and fold it in with a spatula. Add melted butter and fold it in. Bake in a buttered cake tin (21x8 cm) for about 40 minutes at 175‘C.

In the meantime, squeeze out the juice of the 2 grated lemons.
Bring 50g of sugar and 50g of water to a boil, then add the lemon juice.

Take the cake out of the oven (to proof if it is ready, stick a toothpick in the middle of the cake. If you pull it out, there should be no dough on it. That shows that your cake is baked through)

let it cool until it is not hot anymore but still warm. Cut off the top layer of the cake, then drizzle over the lemon soaking. Use all of it!
Wrap the cake in plastic foil and let it sit and soak all of the juices until it has cooled down.

For the glaze: press out the juice of half a lemon, then add powdered sugar, spoon by spoon until you get a thick frosting. Unmold your cake. Spread the frosting and grate some zests on top.