Ultra-moist lemon drizzle cake

Ingredients

6 servings

• 3 eggs
• 3 g baking powder
• 80 g heavy cream
• 130 g caster sugar
• 1.5 lemons, use zest only
• 150 g T45 wheat flour
• 80 g melted butter
• 30 g water
• 30 g caster sugar
• 1 lemon

Steps

1. 1

   [ CAKE BATTER ] Melt the butter (in a saucepan or microwave) and let it cool to lukewarm. Whisk the eggs and sugar. Add the lemon zest, salt, then the sifted flour and baking powder. Finally, add the heavy cream and the lukewarm melted butter. Fill a buttered and floured 20x8 cm cake pan (dust with flour using a tea infuser). If you want to achieve a nice crack along the top of the cake, pipe a line of softened butter. Baking: 35-38 min at 165 degrees.

2. 2

   [ SOAKING SYRUP ] Bring the lemon juice, water, and sugar to a boil. Let it cook for a minute after boiling. Set aside.

3. 3

   [ FINISHING ] Once out of the oven, let the cake rest for 5 minutes before unmolding onto a wire rack. Let cool until lukewarm. Then, soak the lukewarm cake with the syrup. To keep it moist, wrap it in plastic wrap.