Description
Indulge in a slice of Jean-François Piège’s childhood with the Lemon Butter Bliss Cake—a sumptuous blend of zesty lemons and rich butter that melts delightfully in your mouth. This cake, inspired by a cherished recipe from the renowned chef’s youth, offers a taste of French culinary elegance, balancing the tangy freshness of citrus with the indulgent, creamy texture of butter.
Perfect for any occasion, from a casual afternoon tea to an elegant dessert course, this cake brings a touch of nostalgia and luxury to the table. Its golden crust and soft, moist crumb make each bite a pure delight, creating memorable moments with every slice served.
Ingredients
120 g soft unsalted butter, plus extra for greasing
120 g sugar, plus 2 tbsp for the mold
2 large eggs
2 or 3 lemons (zested and juiced to yield 125 ml juice)
120 g flour
1 packet baking powder
Instructions
Prep the mold: Preheat the oven to 180°C. Grease a 20-25 cm round cake mold with butter and sprinkle with 2 tbsp sugar, tilting to coat evenly.
Make the batter: In a bowl, cream together 120 g butter and 120 g sugar until smooth. Add eggs one at a time, mixing well after each. Stir in lemon zest and juice.
Combine dry ingredients: Sift flour and baking powder together and fold into the batter just until mixed.
Bake: Pour the batter into the prepared mold. Bake for 20-30 minutes or until golden and pulling away from the mold’s sides.
Cool and serve: Let cool in the mold on a wire rack for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 kcal