Description
Mamie Julia’s lemon cake is a classic French treat with a moist, slightly tangy texture. This simple, sunshine-infused recipe is perfect for any time of day and guaranteed to please. Zesty and comforting, it brings a burst of citrus flavor to your table.
Ingredients
2 lemons, preferably organic for zest
200 g all-purpose flour (T45 or T55)
3 large eggs at room temperature
150 g powdered sugar
125 g softened butter
1 packet (11 g) baking powder
5 cl milk (whole or semi-skimmed)
1 pinch of salt
Instructions
Preheat oven to 180°C (thermostat 6). Generously butter and flour the cake mold.
Wash lemons thoroughly. Grate zest of 2 lemons, avoiding the bitter pith. Juice 1 lemon (about 3-4 tablespoons).
In a bowl, cream softened butter with powdered sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition
.
In another bowl, mix flour, baking powder, and salt.
Gradually add the dry ingredients to the butter-egg mixture, alternating with lemon juice and milk.
Pour batter into prepared mold. Bake for 40-45 minutes until golden and a toothpick comes out clean.
Cool completely before dusting with powdered sugar and slicing.
Notes
Let cake cool fully before unmolding to maintain structure.
Adjust zest amount if lemons are not organic.
Use non-dairy milk for a vegan option.
Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Gâteaux
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 19g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg