French lemon cake, Cake au Citron

French Lemon Cake (Cake au Citron)

On our travels to Paris, France, I found this fantastic Lemon cake at a Pâtisserie Cafe. I did some research on French recipes, and baked it to the best of my knowledge

French lemon cake ingredients
French Lemon Cake ingredients

Internal temperature should be at least 207 F, or do a toothpick test

Helpful Tips:

I used a 9″x 5″ oven loaf pan, bake at 350 F for 45 to 50 minutes

 A Creme Fraiche (Trader Joe’s) substitute would be 4 to 5% Greek Yoghurt or Make Creme Fraiche yourself here

If you like, you can add 2 tbsp of Poppy Seeds into the batter.

Lay out the pan with some baking paper (parchment paper) for easier lifting when finished. The bottom will stay smooth and not stick.

Cutting during the baking time: You could take the cake out of the oven after about 15 minutes in and cut it lengthwise in the middle with a knife dipped in liquid butter. The cake bakes more evenly.

If the cake gets to dark during baking, cover it loosely with some foil

Baking time and core temperature: A common question about pies and cake is, why is the cake soggy, or how do I know when my cake is well baked. Instead of the stick test, I recommend using a food or meat thermometer to measure the core temperature at 207 F, to make sure the lemon cake is done and not soggy inside. For this, at the end of the baking time, pierce the probe in the middle of the cake and read the core temperature. If necessary, extend the baking time, cover the cake with aluminum foil to prevent further browning.

Lemon curd
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

Lemon cake with poppy seeds
Optional: Add 2 tbsp. Poppy Seeds to the batter