Pierre Hermé's Lemon Cake

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Ingredients

Rub the sugar and lemon zest with your fingertips. Set aside for 10 minutes.

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Add the eggs to the sugar mixture and mix until lightened in color.

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Add the rum (or lemon juice), heavy cream and salt. Mix until combined.

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Sift the flour and baking powder over the batter and fold it in using a spatula.

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Add the melted (and cooled) butter and fold it in just until combined.

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Pour the batter into a Bundt pan (or loaf pan). Bake the cake until golden.

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Let it cool down slightly before inverting it onto a wire rack.

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Brush the hot cake with syrup.

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Enjoy!

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Pierre Hermé's Lemon Cake

Ingredients

sugar lemons flour baking powder butter, melted eggs rum (or lemon juice) heavy cream salt

Rub the sugar and lemon zest with your fingertips. Set aside for 10 minutes.

1

Add the eggs to the sugar mixture and mix until lightened in color.

2

Add the rum (or lemon juice), heavy cream and salt. Mix until combined.

3

Sift the flour and baking powder over the batter and fold it in using a spatula.

4

Add the melted (and cooled) butter and fold it in just until combined.

5

Pour the batter into a Bundt pan (or loaf pan). Bake the cake until golden.

6

Let it cool down slightly before inverting it onto a wire rack.

7

Brush the hot cake with syrup.

8

Enjoy!

This cake tastes best the next day. It will soak up the syrup and develop even more flavor.