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LOCATION: Recipes >> Cake Recipes >> Lemon 11

Print this Recipe    Lemon 11

Cake au Citron (Lemon Cake)
Yield: 2 loaves

2 1/4 cups (295 g) unbleached all-purpose flour
1 teaspoon baking powder
5 large eggs
1 1/2 cups (300 g) Vanilla Sugar (see below)
3/4 cup (18.5 cl) cr\xe8me fra\xeeche or heavy cream
7 tablespoons (3 1/2 ounces; 105 g) unsalted butter, melted and cooled
1/2 cup (12.5 cl) freshly squeezed lemon juice
Grated zest of 4 lemons

Preheat the oven to 350F (175C). Butter two 9 1/2-inch (24 cm)
loaf pans.

Combine the flour and baking powder; set aside.

In the large bowl of an electric mixer, combine the eggs and sugar
and mix until well blended. With the mixer at slow speed, slowly
add, in this order: the cr\xe8me fra\xeeche, the flour and baking
powder mixture, the melted butter, lemon juice, and lemon zest.
Beat until very smooth.

Divide the butter evenly between the loaf pans. Place the pans in
the center of the oven and bake until golden and a toothpick inserted
in the center comes out clean, about 1 hour.

Remove from the oven and cool in the pans on the rack. To serve,
unmold and cut the loaves into thin slices. This cake can be
stored, carefully covered with plastic wrap, for several days.



Vanilla sugar
Yield: 4 cups (800 g)

4 vanilla beans, split lengthwise
4 cups (800 g) sugar

Scrape the seeds from the bean pods. Combine the bean pods, seeds,
and sugar in a jar. Cover securely and allow to sit for several
weeks to scent and flavor the sugar. Use the vanilla sugar in
place of regular sugar when baking desserts.

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