Lemon cake

Name: Lemon cake
Ingredients: 15.1 g Sorbitol; 91.1 g Fine sugar; 20 g Lemon concentrate; 0.2 g Salt; 35.8 g Block butter; 50 g Cream (35%); 1.8 g Baking powder; 90.4 g Flour; 8 g Lemon zest; 3 Fresh eggs

Airy lemon cake with a fresh citrus flavor thanks to lemon concentrate and lemon zest.Recipe by Marc Ducobu, chef-ambassador of Les Vergers Boiron. Recipe for 1 cake.

Ingredients

15.1gSorbitol

91.1gFine sugar

20gLemon concentrate

0.2gSalt

35.8gBlock butter

50gCream (35%)

1.8gBaking powder

90.4gFlour

8gLemon zest

3Fresh eggs

Preparation

Soften the butter until creamy.
Place the butter in the mixer bowl and use the paddle attachment. Beat the butter with the sugar, sorbitol, lemon zest, lemon concentrate, and salt until creamy.
Gradually add the eggs and then mix in the cream.
Sift the flour and baking powder together. Add this mixture to the batter in two parts.
Lightly grease the mold and fill it with the batter. Draw a line of creamed butter on top of the cake.
Let rest for 1 hour at room temperature.
Bake the cake for 30 to 35 minutes at 160°C.
Finish the cake with decoration of your choice.