Lemon and Vanilla Cake
Soft lemon cake with Madagascar Bourbon vanilla extract, soaked with a lemon juice syrup as soon as it comes out of the oven.
- Prep 15 min
- Cooking 45 min
- Total 60 min
- Serves 6 servings
- Difficulty Easy
This lemon and vanilla cake is made with a simple buttery batter flavoured with lemon zest, then soaked in a lemon syrup straight from the oven to keep it moist for several days.
Bourbon vanilla extract, made from pods that our family grows and prepares in the SAVA region, in north-eastern Madagascar, flavours the batter before baking.
Preparation
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Preheat the oven to 180°C.
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Mix the softened butter with the sugar until creamy. Add the lemon zest and the vanilla extract.
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Add the eggs one at a time, whisking well between each addition.
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Add the sifted flour and baking powder, and mix just enough to get a smooth batter, without overworking it.
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Pour the batter into a buttered loaf tin. Bake for 45 minutes, until a knife inserted in the centre comes out clean.
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While it bakes, mix the lemon juice with the sugar to make the syrup.
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As soon as it comes out of the oven, pour the hot syrup over the still-warm cake, so it soaks in completely. Leave to cool in the tin before unmoulding.
The little extra that changes everything
Pour the syrup while the cake is still warm: it absorbs the liquid better, which keeps the crumb moist for several days. Other uses of vanilla in baking and pastries are gathered in vanilla in baking and pastries. Another vanilla cake, with spices: soft vanilla and cinnamon cake. Our products for this recipe: Madagascar Bourbon vanilla extract
