Lemon cake

Step 1

Preheat the oven to 180°C. In the mixing bowl, mix the softened butter and sugar until you have a creamy texture. Mix for 15 sec / speed 3.

Step 2

Add in the eggs, a pinch of salt, lemon zest, crème fraîche and mix again for 20 sec / speed 3.

Step 3

Mix the flour and dried yeast together, and slowly incorporate it into the butter-sugar-egg mixture. Add the juice of 1/2 lemon (optional: add 2 tbsp poppy seeds) and mix until you have a smooth and creamy paste.

Step 4

Grease your cake tin and pour in the batter. Bake for 50 minutes at 180°C. Once the cake is cooked, remove from the tin and leave to cool before serving.

Step 5

Bonus: If you have any icing sugar, you can make a glaze by mixing 100g icing sugar and 1/2 lemon juice until you have a smooth mixture. Drizzle it on top of the cake, adding some surplus zests or poppy seeds to decorate it.