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Lemon Crème Fraîche Cake With Lemon Syrup

Lemon Crème Fraîche Cake with Lemon Syrup

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This Lemon Crème Fraîche Cake with Lemon Syrup is a perfect balance of tangy lemon flavor and rich, creamy texture. The crème fraîche adds a deliciously smooth and slightly tangy note to the cake, while the homemade lemon syrup soaks into the cake, creating a moist, refreshing dessert. It’s an ideal treat for any occasion, from a cozy afternoon tea to a light after-dinner dessert.

Ingredients

For the Cake:

  • 150 g (2/3 cup) butter, softened
  • Pinch of salt
  • 150 g (3/4 cup) sugar
  • Lemon zest from 2 lemons
  • 3 eggs
  • 150 ml (2/3 cup) fluid crème fraîche
  • 250 g (2 cups) flour
  • 11 g (2 1/4 tsp) baking powder

For the Lemon Syrup:

  • 2 tbsp water
  • 2 tbsp lemon juice (from 1 lemon)
  • 2 tbsp sugar

Directions

Prepare the Cake Batter

  1. Cream Butter and Sugar:
    In a mixing bowl, beat the softened butter with a pinch of salt until smooth. Add the sugar and lemon zest, mixing until the mixture is light and fluffy.
  2. Add Eggs and Crème Fraîche:
    Add the eggs one at a time, mixing well after each addition. Pour in the crème fraîche and stir until fully incorporated.
  3. Add Dry Ingredients:
    Sift the flour and baking powder into the wet mixture. Fold the dry ingredients gently into the wet ingredients until just combined, being careful not to overmix.

Bake the Cake

  1. Prepare the Pan and Bake:
    Preheat your oven to 180°C (350°F). Grease a cake pan with butter and pour in the batter, spreading it evenly. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Prepare the Lemon Syrup

  1. Make the Syrup:
    In a small saucepan, combine 2 tbsp water, 2 tbsp lemon juice, and 2 tbsp sugar. Heat over low heat, stirring until the sugar dissolves. Once dissolved, remove from heat and set aside.

Finish and Serve

  1. Add Syrup and Serve:
    While the cake is still warm, drizzle the lemon syrup over the top, allowing it to soak in for extra moisture and flavor. Let the cake cool before slicing and serving.

Serving Suggestions

  • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
  • Garnish with lemon slices or a sprinkle of powdered sugar for a decorative touch.
  • Pair with a hot cup of tea or coffee for a relaxing afternoon.
  • Add a side of fresh berries for an added burst of color and flavor.
  • Perfect for a light dessert or a refreshing snack.

Cooking Tips

  • Lemon Zest: Use freshly grated lemon zest for the best flavor. It adds a fragrant, zesty punch to the cake.
  • Room Temperature Ingredients: Ensure all ingredients, particularly the butter and eggs, are at room temperature for better mixing and even texture.
  • Folding in Flour: Be gentle when folding in the flour to avoid overmixing, which can make the cake dense and tough.
  • Syrup Sweetness: You can adjust the sweetness of the syrup to taste by adding more or less sugar, depending on your preference.
  • For an extra lemony flavor, you can add some lemon zest to the syrup as well.
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Nutritional Benefits

  • Lemons: Rich in vitamin C and antioxidants, which support immunity and skin health.
  • Crème Fraîche: Adds calcium and a creamy texture that enhances the cake’s flavor.
  • Eggs: A great source of protein and essential vitamins like B12 and vitamin D.

Dietary Information

  • Vegetarian: This recipe contains no meat or fish, making it suitable for vegetarians.
  • Nut-Free: The recipe is nut-free, safe for individuals with nut allergies.
  • Dairy-Free Option: For a dairy-free version, substitute crème fraîche and butter with plant-based alternatives like coconut cream and dairy-free butter.

Nutritional Facts (Per Serving Estimate)

  • Calories: ~250 kcal
  • Carbohydrates: 30 g
  • Fat: 12 g
  • Protein: 4 g
  • Fiber: 1 g

Storage

Refrigeration:

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Freezing:

This cake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to a month. To serve, thaw at room temperature before enjoying.

Frequently Asked Questions (FAQs)

1. Can I use a different type of cream instead of crème fraîche?

Yes, you can substitute sour cream or Greek yogurt for the crème fraîche, but the flavor and texture may vary slightly. Crème fraîche provides a rich and creamy consistency.

2. Can I make the syrup ahead of time?

Absolutely! You can make the lemon syrup ahead of time and store it in the refrigerator for up to a week. Just warm it slightly before drizzling over the cake.

3. Can I add more lemon to the cake for a stronger flavor?

Yes, you can increase the lemon zest in the cake batter for an extra lemony kick. Be sure not to overdo it, as it can overpower the other flavors.

4. Can I use a different pan for this cake?

This recipe works well in most round or square cake pans. If you’re using a different pan size, be sure to adjust the baking time accordingly.

5. Can I substitute the lemon syrup with a glaze?

Yes, if you prefer a thicker glaze, you can substitute the syrup with a lemon glaze made from powdered sugar, lemon juice, and a little bit of milk or water. Drizzle it over the cake after it cools for a glossy finish.

Conclusion

This Lemon Crème Fraîche Cake with Lemon Syrup is the ultimate refreshing dessert with a delightful combination of tangy lemon and creamy cake. It’s easy to make, perfect for all skill levels, and sure to be a hit at your next gathering or family meal. With its bright flavors and moist texture, it’s the perfect way to enjoy the zesty goodness of lemons in a cake.

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