Lemon Crème Fraîche Cake with Lemon Syrup

Ingredients

For the Cake:

150 g (2/3 cup) butter, softened

A pinch of salt

150 g (3/4 cup) sugar

Zest of 2 lemons

3 large eggs

150 ml (2/3 cup) fluid crème fraîche

250 g (2 cups) all-purpose flour

11 g (approximately 2 1/4 tsp) baking powder

For the Lemon Syrup:

2 tbsp water

2 tbsp lemon juice (from 1 lemon)

2 tbsp sugar

Instructions

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or an 8-inch (20 cm) round cake pan.

In a large mixing bowl, beat the softened butter, salt, sugar, and lemon zest until light and fluffy.

Add the eggs, one at a time, beating well after each addition until fully incorporated.

Mix in the crème fraîche until smooth.

In a separate bowl, sift together the flour and baking powder. Gradually add this to the wet ingredients, stirring gently until just combined (avoid overmixing to keep the cake tender).

Bake the Cake:

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil halfway through baking.

Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Lemon Syrup:

In a small saucepan, combine the water, lemon juice, and sugar. Heat over medium-low, stirring until the sugar dissolves.

Once the sugar has dissolved, remove the syrup from heat.

Add the Syrup:

While the cake is still slightly warm, poke small holes on the top with a skewer or toothpick.

Slowly drizzle the lemon syrup over the cake, allowing it to soak in for extra flavor and moisture.

Serve:

Allow the cake to cool completely, then slice and serve.

Optionally, dust with powdered sugar or garnish with a bit of lemon zest for presentation.

Tips:

For extra lemon flavor, add 1 tbsp of lemon juice to the cake batter along with the crème fraîche.