Madame Limón Lemon Cake by @aliterdulcia

1h

8 servings

🌾

230 g

Pastry flour

🥚

3 large

Eggs

🥛

200 g

Crème fraîche

🍬

180 g + 3 tbsp

Sugar

🌻

80 ml

Sunflower oil

🫙

5 ml

Baking powder

🍋

1 lemon

Lemon zest

🧂

1 g

Salt

🍋

60 ml

Lemon juice

💧

45 ml

Water

  1. Preheat

    Preheat the oven to 180°C / 350°F and line one small, tall 15 cm loaf pan with baking paper.

  2. Combine
    • eggs
    • granulated sugar

    Combine 3 eggs and 180 g granulated sugar in a mixing bowl; whisk until slightly pale and airy.

  3. Add
    • crème fraîche
    • sunflower oil

    Add 200 g crème fraîche and 80 ml sunflower oil; whisk until the batter is smooth.

  4. Add
    • lemon zest

    Add the zest of 1 lemon and whisk it into the batter.

  5. Sift
    • pastry flour
    • salt

    Sift 230 g pastry flour with 1 tsp baking powder and 1 g salt; fold just until no dry flour remains.

  6. Pour

    Pour the batter into the lined loaf pan; level the surface gently.

  7. Bake

    Bake at 180°C / 350°F for 35–40 min; test the center with a skewer until it comes out clean.

  8. Combine
    • lemon juice
    • granulated sugar for syrup
    • water

    Combine 60 ml lemon juice, 45 g granulated sugar for syrup, and 45 ml water in a saucepan; bring the mixture to a boil.

  9. Simmer

    Simmer the syrup for about 3–5 min; remove it when it thickens slightly.

  10. Cool

    Let the cake cool until warm; slowly pour the hot lemon syrup over the warm cake.

  11. Serve

    Leave the cake to absorb the syrup before slicing; serve in thick slices.

Madame Limón Lemon Cake by @aliterdulcia

1h

8 servings

🌾

230 g

Pastry flour

🥚

3 large

Eggs

🥛

200 g

Crème fraîche

🍬

180 g + 3 tbsp

Sugar

🌻

80 ml

Sunflower oil

🫙

5 ml

Baking powder

🍋

1 lemon

Lemon zest

🧂

1 g

Salt

🍋

60 ml

Lemon juice

💧

45 ml

Water

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F and line one small, tall 15 cm loaf pan with baking paper.

    🍳loaf pan
    📜baking paper

  2. Step 2/11

    Combine 3 eggs and 180 g granulated sugar in a mixing bowl; whisk until slightly pale and airy.

    🥚eggs
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/11

    Add 200 g crème fraîche and 80 ml sunflower oil; whisk until the batter is smooth.

    🥛crème fraîche
    🌻sunflower oil
    🥣mixing bowl
    🥄whisk

  4. Step 4/11

    Add the zest of 1 lemon and whisk it into the batter.

    🍋lemon zest
    🥣mixing bowl
    🥄whisk
    🍋citrus zester

  5. Step 5/11

    Sift 230 g pastry flour with 1 tsp baking powder and 1 g salt; fold just until no dry flour remains.

    🌾pastry flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🧺fine sieve
    🥄rubber spatula

  6. Step 6/11

    Pour the batter into the lined loaf pan; level the surface gently.

    🍳loaf pan
    🥄rubber spatula

  7. Step 7/11

    Bake at 180°C / 350°F for 35–40 min; test the center with a skewer until it comes out clean.

    🍳loaf pan
    🍢skewer

  8. Step 8/11

    Combine 60 ml lemon juice, 45 g granulated sugar for syrup, and 45 ml water in a saucepan; bring the mixture to a boil.

    🍋lemon juice
    🍬granulated sugar for syrup
    💧water
    🍲saucepan
    🥄measuring spoons

  9. Step 9/11

    Simmer the syrup for about 3–5 min; remove it when it thickens slightly.

    🍲saucepan

  10. Step 10/11

    Let the cake cool until warm; slowly pour the hot lemon syrup over the warm cake.

    🍳loaf pan
    🍲saucepan

  11. Step 11/11

    Leave the cake to absorb the syrup before slicing; serve in thick slices.

    🍳loaf pan

Composition

Ingredients

Types

Grains, Eggs, Dairy, Oils, Leavening agents, Fruits, Seasonings, Liquids

Ingredients

Pastry flour, Eggs, Crème fraîche, Sugar, Sunflower oil, Baking powder, Lemon zest, Salt, Lemon juice, Water

Notes

Sugar (heaped tablespoons, for the syrup), Lemon zest (zest of one large lemon), Lemon juice (juice of one large lemon, for the syrup), Water (heaped tablespoons, for the syrup)

Allergens

Gluten, Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

405 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 55g, Sugars: 35g, Fat: 18g, Saturated fat: 7g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 1.5mg, Potassium: 95mg, Sodium: 120mg

Vitamins

Vitamin C: 4mg, Vitamin A: 45µg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

loaf pan, mixing bowl, whisk, fine sieve, rubber spatula, saucepan, citrus zester, skewer, baking paper, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Breakfast, Brunch, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Syrupy

Flavors

Lemon, Citrusy, Sweet, Tangy, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store away from direct sunlight), fridge : 5 days (Keep in an airtight container,Bring to room temperature before serving), freezer : 2 months (Wrap individual slices tightly,Freeze without additional garnish)