Lemon cake

Today I bring you a basic recipe for lemon cake, one of those essentials in your recipe book. It is a sponge cake full of lemon juice flavor. Made with simple ingredients, this is a cake that is very easy to prepare but one of those recipes that everyone likes.

What is just as essential as this recipe is the mold in which it is prepared. This is the rectangular mold from Le Creuset , a non-stick mold that you can use endlessly!

This mould is very versatile in any kitchen: cakes, breads, brioches, savoury pastries (fish pie, meat pie, breaded pie...), or even for making lasagne!

There are several reasons why this rectangular Le Creuset mould is so versatile. Firstly, its size and shape, which allows you to adapt a multitude of recipes; secondly, its high-quality non-stick coating -very grateful both when unmoulding and when withstanding high temperatures during an infinite number of baking sessions; and thirdly, the heat distribution -the quality of its construction results in fabulous cooking.

Be sure to take note of the recipe and definitely consider this mold as a must-have in your kitchen.

Le Creuset rectangular non-stick pan

Ingredients

• 280gr of softened butter (plus a little to grease the mold)
• 180gr* of sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 280gr of pastry flour
• 1½ teaspoons baking powder
• Zest of 2 lemons (avoid grating the white part)
• 50ml lemon juice
• 4 tablespoons sour cream

*The original recipe calls for 280g of sugar, but I personally find it too sweet and reduce it to 180 or 200g. But feel free to play with the amount of sugar to your liking.

For the frosting:

• 175g icing sugar
• Zest and juice of 1 lemon

Elaboration

1. Preheat the oven to 180°C (160°C if it is a fan oven).
2. Grease the Le Creuset rectangular mould with a little butter, using a brush or kitchen paper.
3. Prepare the lemon zest with the Zester grater and squeeze out the juice in no time with the help of the manual juicer .
4. Mix the softened butter and sugar until smooth and fluffy. You can do this in a bowl with a whisk or with an Artisan -type food processor.
5. Add the eggs one at a time. Once they are all incorporated, add the flour and baking powder, all sifted .
6. Add and beat until incorporated the lemon zest, lemon juice, sour cream and vanilla extract .
7. Pour the entire mixture into the mold and smooth the top with a spatula.
8. Bake in the centre of the oven for 50-55 minutes until the top is golden and the centre springs back when gently pressed.
9. Let it cool on a rack for 15 minutes before removing it from the pan and placing it on a serving platter .
10. For the glaze, put the icing sugar in a bowl, mix in half the lemon zest and enough juice to make it runny enough to spread the mixture over the cake with a spoon (but be careful not to overdo it or it will be too runny).
11. Pour the frosting over the cake and sprinkle lemon zest over the top to decorate.
12. Let the frosting cool before cutting, then enjoy!

Source: Le Creuset