Pierre Hermé's Lemon Loaf Cake
By Wafa — 100+ tested recipes
Pierre Hermé's lemon loaf cake is a marvel of moistness thanks to its soaking syrup. A simplified chef's recipe for an incredibly fragrant result.
Ingredients
- 200 g sugar
- 190 g flour
- 65 g melted butter, cooled
- 3 eggs
- 95 g heavy cream
- 1 lemon zest (unwrapped/organic) (one large lemon)
- 2 tbsp lemon juice
- 0.5 tsp baking powder
- 1 pinch salt
- 75 g water (for the syrup)
- 30 g sugar (for the syrup)
- 1 tbsp lemon juice (for the syrup)
Instructions
- 1In 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.
- 2Add the eggs to this mixture and whisk thoroughly until pale and fluffy (blanchir).
- 3Add the cream, lemon juice, and salt, whisking after each addition. Sift the flour and baking powder together, then gently fold them into the mixture.
- 4Incorporate the cooled melted butter. (Every oven is different, so feel free to adjust the baking time as needed.)
- 5Pour 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.
- 6While the cake is baking, prepare the syrup. Bring the water and sugar to a boil.
- 7Remove 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.)
- 8Pour the cold syrup over the hot cake (while it's still in the pan) and let it cool for at least 1 hour.
Tips
- Use organic lemons since the recipe calls for the zest.
- Yellow lemons are preferable to limes for a smoother, more balanced flavor.
- Serve it with green tea or a lemon sorbet to enhance the flavors.
Substitutions
- 2 tbsp rum → 2 tbsp lemon juice — To avoid alcohol while reinforcing the fruit flavor.
Nutrition
Frequently asked questions
Can I reduce the amount of sugar?
Yes, absolutely. The original recipe is quite sweet, so it is definitely possible to reduce the amount of sugar. Keep in mind that this will affect the overall flavor profile of the cake.
Is the syrup mandatory?
Yes, the syrup is truly essential in this recipe. It's what makes Pierre Hermé's lemon cake so moist and special. By adding the syrup, you give the cake an ultra-moist texture and an even more pronounced lemon flavor.
Can I add other flavors to this cake?
Yes, of course! You can add flavors like olive oil, almonds, or hazelnuts to give this lemon cake a personal touch.
Reviews
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