Preparation time: 15 min
Baking time: 45 min
Quantity: 6-8 shares
Specific equipment: none
For the batter
160 gr sugar
110 gr whipping cream crème fraîche (or yoghurt)
180 gr flour
11 gr baking powder
70 gr melted butter + 1 knob to grease the pan
For the syrup
40 gr lemon juice (about 1 lemon)
lemon zest (of the above lemon)
Prepare batter by combining all ingredients and bake. Meanwhile make the syrup and pour over the hot cake.
Preheat your oven to 165 °C.
Combine finely grated lemon zest with sugar and, ideally, let it stand for at least 30 minutes. Whisk the eggs with sugar until the mixture whitens and get a smooth texture. Then add the other ingredients: cream, flour and yeast, then melted butter and lemon juice. Combine until homogeneous.
Grease the mold, eventually add a tablespoon of flour, coat the inside of the mold, and flip to remove any excess of flour.
Bake at 165°C for 40 to 45 minutes.
Meanwhile, prepare syrup. Heat lemon juice with sugar, stir so that sugar dissolves in the hot liquid.
Check if the cake is well baked with a sharp knife. It should come out dry. Unmold the cake and immediately after, thus when still hot, pour over the syrup.
Let the cake cool down before eating.