Lemon or Orange Cake (Cake Citron ou Cake Orange)

Name: Lemon or Orange Cake (Cake Citron ou Cake Orange)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons double-acting baking powder; 250 grams 1/4 cups cake flour, sifted; 5 larges eggs, at room temperature; 30 grams tablespoons dark rum (for the lemon cake) or Grand Marnier (for the orange cake); 165 grams 2/3 cup crème fraîche, homemade or storebought, or heavy cream, at room temperature; 3 Grated zest of lemons or 2 oranges; 0 teaspoons salt; 335 grams 1/2 cups sugar; 8 Tbsps (3 3/4 ounces; 110 grams) unsalted butter, melted and cooled

Lemon or Orange Cake (Cake Citron ou Cake Orange) might be just the dessert you are searching for. This recipe serves 12. One serving contains 328 calories, 5g of protein, and 14g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of grand marnier, heavy cream, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Loaf Pan

Oven

Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.

Equipment you will use

Baking Sheet

Frying Pan

Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions—the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.

Ingredients you will need

Creme Fraiche

Butter

All Purpose Flour

Egg

Rum

Equipment you will use

Spatula

Whisk

Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.)

Equipment you will use

Oven

Knife

Aluminum Foil

Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.

Equipment you will use

Wire Rack

Oven

Frying Pan

Wrapped airtight, the cake will keep for 1 week at room temperature or up to 1 month in the freezer. Stale cake is delicious lightly toasted and spread with marmalade.

Ingredients you will need

Marmalade

Spread

Taste

Book, using the USDA Nutrition Database

Published by Broadway Books.Dorie Greenspan is the author of numerous acclaimed cookbooks, including Baking with Julia, The Café Boulud Cookbook (with Daniel Boulud), and Desserts by Pierre Hermé, which won the IACP Cookbook of the Year Award. She divides her time between Paris and New York.

Ingredients you will need

Candy