A soft cake, fresh and full of flavor, very, very lemon!
Do you want sweetness and freshness? This cake is for you! A lemon cake, much appreciated in summer, the lime brings a more acidic flavor than the lemon.
Bergamot liquor gives a spicy and exotic flavor to the cake and, above all, gives it an incomparable softness. I find it in a well-known Alsatian producer J. Nussbaumer, but in the absence of bergamot liquor, you can replace it with rum with lemon juice.
Preparation time: twentyminutes
Cooking time: twentyminutes
Total time: 40minutes
For the cakes
onec. coffeechemical yeast
twoc. Soupbergamot liquoror defective rum
For the syrup
onec. Soupbergamot liquoror defective rum
Preheat your oven to 160 ° C. Butter your mini cake pans and cover with baking paper. Melt the butter in the microwave, finely grate the lime zest and then squeeze the lemons.
In the bowl of your food processor, mix sugar, lemon zest and eggs. Whisk everything until the appliance bleach and becomes foamy.
Then add the cream and then the bergamot liquor while continuing to beat. Then gradually add the flour and sifted yeast. Finally add the melted butter.
Pour the device into the cake pans and bake for 20 minutes (or 1 hour for a large cake). Verify cooking with a knife: the blade should come out dry.
Meanwhile, boil the sugar, water and liquor until the sugar dissolves completely. Add the heat of one of the fire lemons and reserve.
Unmold the cakes while they are hot and soak them in syrup, then let them cool on a rack.
Meanwhile, prepare the glaze: place the juice of the last lemon in a bowl and add the icing sugar little by little until you get the right consistency, neither too liquid nor too thick. Brush the cakes cooled with it, sprinkle with lemon peel cubes and let dry.
If you are trying one of my recipes, feel free to send me a photo of your creation, either by email to (protected email) or Instagram, by tagging your #RecetteCuisineAddict photo.