Ce cake citron de chef Damien, est vraiment parfait pour le goûter ! | 750g

For an afternoon snack or dessert, this foolproof lemon cake from Chef Damien is a true delight! We love the soaking syrup that keeps this cake moist and flavorful for a few days, and the optional crunch of black poppy seeds, which adds an irresistible touch to your lemon cake. The recipe is here: Ingredients 2 organic lemons (zest) 3 beaten eggs 1/2 packet of baking powder 175 g flour 175 g caster or granulated sugar 175 g butter (Optional: 2 tsp black poppy seeds) Finishing syrup 2 lemons (juice) 115 g caster or granulated sugar Preparation The cake: Preheat the oven to 180°C (350°F). In a bowl, mix the softened butter with the sugar. Grate the lemon zest. Add the lemon zest, the whole eggs one at a time, the flour, and the baking powder. (Optional: Add 1 teaspoon of poppy seeds to the batter.) Butter and flour a small loaf pan. Pour the batter into the pan. (Optional: Sprinkle a few poppy seeds on top of the cake.) Bake the lemon cake at 180°C (350°F) for 45 minutes. The syrup: In a small saucepan, combine the juice of two lemons and the sugar over high heat. The finishing touch: Once the cake is baked, remove it from the oven. Pour the syrup over the cake to keep it moist. Unmold the cake after 2 hours of cooling at room temperature. All recipes and tips at http://www.750g.com ---------------