Mauritius Island

Lemon cake

rating :

temps de préparation :

temps de cuisson :

Ingredients :

(for 6 personnes)
200g softened butter (at room temperature) + 20g to grease the loaf tin
200g sugar
200g flour
4 eggs
1 lemon
a pinch of salt

Method :

Bring a small saucepan of water to the boil.
Wash and dry the lemon. Using a zester, grate the zest from the lemon. Plunge the zest into boiling water for 1 minute, drain it and keep aside.
Press the lemon juice.
Preheat the oven to gas mark 5/6 (160°)
Using either a whip or a mixer, whip the butter until creamy and smooth. Add the sugar gradually and whip constantly.
Separate the whites from the yolks. Beat in the yolks one by one until they are well incorporated.
Stir the flour and the lemon zest into the mixture.
Whisk the egg whites together with a pinch of salt to form stiff peaks. Then, gently incorporate them into the mixture.
Grease a loaf tin and pour in the mixture.
Bake for 35 minutes (respect the cooking time so that the cake remains fondant)
Turn the lemon fondant cake out onto a wire rack.
Serve warm or chilled.