Snazzie.nl snazzie.nl
NL EN

Moelleux au Citron

classic French lemon cake

March 08, 2020 • Spring Pastry French With fresh fruit
Download the recipe

Shopping list
4 medium sized free range eggs, split
150g granulated sugar
80g of butter, melted
130g of plain flour
3 teaspoons baking powder
zest from 1 large organic lemon
a pinch of salt
120 ml of lemon juice
icing sugar, for sprinkling

Today we bake a feather light, classic French lemon cake, the Moelleux au Citron. Our spring form is 26 cm instead of the required 23 cm so our cake cubes are slightly flatter flatter but they taste fantastic. Soft and light with a subtle lemon scent and taste. The cake disappears before our eyes, that's always a good sign!

Here is how to make Moelleux au Citron
 
Preparations

Cover the tin in waxed paper and grease it lightly.

Melt the butter, let it cool completely.

Split the eggs then put the egg whites aside for now.

Stir flour, baking powder and zest until combined.

Make the batter

Mix eggs and sugar until pale and airy.

You should see the air in the mixture.

Add the cooled butter.

Mix in the butter well.

Mix in the flour in parts.

Squeeze the lemons.

Add the lemon juice.

Mix it in but do not overmix.

Fetch the egg whites.

Beat them into firm peaks.

Preheat the oven to 180°C

Fold in half the egg whites.

Fold in the other half.

Pour the batter into the tin.

Bake the cake 16 - 20 minutes.

  • Check if the cake is cooked with a skewer if the cake has a nice light brown colour.
  • Turn the oven off and let the Moelleux au Citron cool for 30 minutes with the oven door ajar.

Lift the cake out of the tin then cut it in squares.

Dust the cake with icing sugar then cut it into even squares.

Savourier le Moelleux au Citron avec un petit expresso ;)