Pierre Hermé's Lemon Loaf Cake

Step 1

In a large bowl, combine the sugar and lemon zest. Work them together with your hands so the sugar becomes fully infused with the lemon oils.

Step 2

Add the eggs to this mixture and whisk thoroughly until pale and fluffy (blanchir).

Step 3

Add the cream, lemon juice, and salt, whisking after each addition. Sift the flour and baking powder together, then gently fold them into the mixture.

Step 4

Incorporate the cooled melted butter. (Every oven is different, so feel free to adjust the baking time as needed.)

Step 5

Pour the batter into a loaf pan (approx. 27cm/10 inches) and bake for 45 minutes to 1 hour at 180°C (350°F). The cake is done when a knife blade inserted into the center comes out clean.

Step 6

While the cake is baking, prepare the syrup. Bring the water and sugar to a boil.

Step 7

Remove from heat and add the lemon juice. It is imperative to let the syrup cool down completely. (This step is crucial for achieving a moist texture.)

Step 8

Pour the cold syrup over the hot cake (while it's still in the pan) and let it cool for at least 1 hour.