On one of our unforgettable travels to Paris, I stumbled upon a charming Pâtisserie café tucked away on a quiet side street. The scent of butter and citrus wafted through the air. In the display case sat a golden Lemon Cake that looked almost too perfect to eat.
I ordered a slice of cake, and from the very first bite, I was enchanted. Moist, fragrant, and delicately tart—it was unlike any Lemon Cake I’d ever tasted.
Back home, I couldn’t stop thinking about it. So I did what any passionate baker would do: I researched traditional French recipes, gathered my ingredients, and recreated the cake to the best of my knowledge. The result? A loaf that brought Paris right into my kitchen.
French Lemon Cake – Step-by-Step Instructions
To begin, prepare your baking pan by brushing the inside of a 9″×5″ loaf pan with a bit of soft butter or neutral oil. This ensures the cake releases easily once baked. For added convenience, line the pan with parchment paper. Leave a slight overhang on the sides. This way, you can lift the cake out effortlessly after baking. Preheat your oven to 350°F (175°C) and set the rack to the middle position—this will help the cake bake evenly.
Next, grate the zest of two fresh lemons and set it aside. The zest is where the lemon’s essential oils live, and it will infuse the cake with a bright, aromatic flavor that’s distinctly French. In a separate bowl, sift together 1.5 cups of all-purpose flour with 1 teaspoons of baking powder. Sifting not only removes lumps but also aerates the flour, contributing to a lighter texture in the finished cake.
In the bowl of a stand or hand mixer combine 3 medium eggs at room temperature with 1 cup of granulated sugar. Beat the mixture on medium-high speed until it becomes pale, thick, and slightly fluffy. This step is crucial—it dissolves the sugar and incorporates air, which helps the cake rise beautifully. Once the mixture is lightened, add 1/2 cup of Crème Fraîche (or substitute with 4–5% Greek yogurt), the reserved lemon zest the two lemons and 3 tbsp lemon juice, 1/2 teaspoon of vanilla extract, and a pinch of salt. Mix gently until everything is well blended.
Now, gradually add the sifted flour and baking powder to the wet mixture, stirring just until a smooth, cohesive batter forms. If you’d like to add a bit of texture and visual interest, you can fold in 2 tablespoons of poppy seeds at this stage. Finally, incorporate ½ cup of softened (but not hot) unsalted butter, mixing until the batter is silky and uniform. The butter adds richness and helps create a tender crumb.
Pour the batter evenly into your prepared loaf pan, smoothing the top with a spatula. For a professional touch and more even baking, you may carefully remove the cake from the oven after about 15 minutes and make a shallow cut lengthwise down the center using a knife dipped in melted butter. This encourages the cake to rise evenly and creates a lovely split top.
Return the cake to the oven and continue baking for a total of 45 to 50 minutes. Keep an eye on the color—if the top begins to brown too quickly, loosely cover it with a piece of aluminum foil to prevent over-darkening. To check for doneness, you can use the traditional toothpick test, inserting it into the center to see if it comes out clean. However, for more accuracy, I recommend using a food or meat thermometer. The cake is perfectly baked when the internal temperature reaches 207°F (97°C). If it hasn’t reached that temperature yet, simply extend the baking time in 5-minute increments, keeping it covered if needed.
Once baked, remove the cake from the oven and let it rest in the pan for about 5 minutes. Then, gently lift it out using the parchment paper and transfer it to a wire rack. While the cake is still warm, use a toothpick or fork to poke small holes all over the surface. This allows the glaze or liquefied lemon curd to soak in beautifully. Brush the glaze generously over the top and sides of the cake, letting it absorb as it cools.
Allow the cake to cool completely before wrapping it in plastic wrap. For the best flavor and texture, let it rest for 24 hours before serving. This waiting period allows the lemon essence to deepen and the crumb to settle into a moist, tender perfection. If you like, you can add an extra layer of sugar glaze before serving for a glossy finish and a touch more sweetness.
Notes & Tips
• Crème Fraîche can be hard to find, but Trader Joe’s carries a good version. If unavailable, 4–5% Greek yogurt works beautifully.
• The Lemon Glaze is optional, but highly recommended for that extra burst of flavor.
• This cake pairs wonderfully with a dollop of whipped cream and berries.
Baking this French lemon cake was more than just a culinary experiment—it was a way to relive a sweet moment from Paris and share it with those I love. I hope it brings a little sunshine and elegance to your table, just as it did to mine.
French Lemon Cake (Cake au citron)
Ingredients
- 3 eggs, room temperature
- 1 cup of sugar
- 1/2 cup creme fraiche (4 or 5% Fage Greek yoghurt)
- 1 1/2 cup of sifted all purpose flour (Pillsbury or King Arthur white)
- 1 tsp baking powder
- dash salt
- 1/2 cup of unsalted butter, room temperature
- Zest of two lemons
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Sugar Glaze:
- 3/4 cup powdered sugar
- 1/4 cup of lemon juice, freshly squeezed
Instructions
- Preheat oven to 350 F.
- Brush the pan (9×5 loaf pan) with some soft butter or oil, and have everything ready.
- Grate the peel of 2 lemons.
- Sift flour with baking powder.
- Heat butter, it should be soft, but not hot.
- Add room temperature eggs and sugar in a mixer with and whisk until the sugar has completely dissolved, and the mass has become lighter.
- Then add crème fraiche (or Greek yoghurt), the zest of the 2 lemons and the juice, salt, vanilla extract, and the flour with the baking powder. Stir briefly until a homogeneous mass has formed.
- Finally, add the soft butter and mix until smooth.
- Evenly fill in the lemon cake mass in to the pan(s) and place in the preheated oven on the middle rack.
- If the lemon cake browns too quickly during baking, then please cover with a little aluminum foil loosely.
- The total baking time is approx. 45 to 50 minutes.
- Do a toothpick test, or check internal temperature for 207 F.
- Remove the lemon cake from the oven and let it cool for 5 minutes in the mold.
- Lift it out of the baking pan and place it on a cake grid.
- Remove cake from the oven, internal temperature should be 207 F, or do a toothpick test.
- Wait 5 to 10 minutes, then make holes all over cake with toothpick or fork.
- To be soaked let the lemon cake cool for 10 minutes, then brush the Glaze or liquified Lemon Curd evenly over the whole cake while still hot.
- Let completely cool.
Notes
The cooled Lemon cake should rest wrapped in some plastic for 24 hours, this way it will become more flavorful. Add additional sugar glaze is optional
Optional:
Lemon Curd as a Glaze
Make your lemon cake and ice cream with this delight spread. Or eat it on top of your bread instead of jelly, or prepare a Lemon Mousse
