Tortine · Soft, zesty and decorated with lemon
Lemon cake 🍋
A soft, fragrant cake made by blending in the lemon peel too, then decorated with lemon glaze and caramelised lemons.
Prep10 min
Baking25–30 min
MethodOven
DifficultyEasy
Quantity
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Mold used: Lacor 68814, 14 cm non-stick fluted aluminium pudding mould. See where to buy it ↗ (affiliate link)
01
Blend the wet ingredients
Put the egg, yolk, vegetable oil, sugar, the lemon with its peel but without seeds, and a few drops of vanilla extract in the blender. Blend until smooth.
Check carefully that no seeds are left in the piece of lemon.
02
Finish the batter
Add the flour, baking powder and a pinch of salt. Blend briefly, just until the batter is smooth and lump-free.
Do not overwork the batter once the flour is in.
03
Bake the cake
Pour the batter into the mould and bake in an oven preheated to 180 °C for 25–30 minutes. Check with a skewer before taking it out.
Check the cake after 25 minutes: if the skewer comes out wet, bake for another 5 minutes.
04
Decorate
Let the cake cool completely, then decorate it with the lemon glaze and finish with the caramelised lemons.
Only pour on the glaze once the cake is cold, so it stays visible and does not soak in.
What I used
Equipment
The exact reference images, so there is no “wait, which one should I buy?” moment.
✦Small details,
Sofi’s tips
Small details,
great result.
01Use an unwaxed lemon, because the peel gets blended into the batter too.
02Carefully remove all the lemon seeds to avoid a bitter taste.
03Wait until the cake is completely cold before adding the glaze.
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