Pierre Hermé's Moist Lemon Cake

Preparation

1. 1
   Preheat the oven to 165 °C.
2. 2
   Rub the lemon zest into the sugar.

   For this step

   • 200 g·sugar
   • 1 large lemon·lemon zest
3. 3
   Add the eggs one at a time, mixing well.

   For this step

   • 3·eggs
4. 4
   Add the crème fraîche.
5. 5
   Add the rum and salt.

   For this step

   • 2 tbsp·rum
   • 1 pinch·salt
6. 6
   Mix the flour and baking powder.

   For this step

   • 190 g·flour
   • 1/2 tsp·baking powder
7. 7
   Add the flour and baking powder to the mixture in several additions.

   For this step

   • 190 g·flour
   • 1/2 tsp·baking powder
8. 8
   Add the butter and mix.

   For this step

   • 65 g·melted and cooled butter
9. 9
   Butter and flour the loaf pan.

   For this step

   • 190 g·flour
   • 65 g·melted and cooled butter
10. 10
    Pour in the batter and bake for about 60 min.
11. 11
    Prepare the syrup: bring the water and sugar to a boil.

    For this step

    • 75 g·water
    • 30 g·sugar
12. 12
    Off the heat, add the lemon juice.

    For this step

    • 3 tbsp·lemon juice
13. 13
    Remove the cake from the oven and soak it with syrup.
14. 14
    Let cool on a rack before serving.

    For this step

    • 65 g·melted and cooled butter