A delicious cake with bright lemon flavor, a light, fluffy crumb, served with zesty Limoncello glaze and garnished with lemon thyme leaves.
I have used my dreamy home-made crème fraiche as the base for this much loved lemon cake. This cake I could make in my sleep. It’s a staple in my baking repertoire – a fail-proof recipe I can always turn to…
Every lemon cake you’ve ever had will seem dim in comparison to this tang-y, sweet delight. It is punctuated by the bright citric flavor of lemon, and has a light, fluffy and fine crumb. The cake is partnered with a zesty limoncello glaze which renders indulgence on so many levels. Garnished with a scattering of fragrant lemon thyme leaves, this simple cake is taken to a different flavor realm.
The home-made crème fraiche gives the cake an upper echelon of tang-y creaminess and truly makes all the difference… though if short on time, you can make it with store bought crème fraiche or yogurt. Be prepared for urges to devour the entire cake on your own too, it is simplistic decadence taken to a whole other level.
- Crème Fraiche Consistency: The thickness of homemade crème fraiche may vary. If you find it too thick for your liking, you can whisk in a bit more buttermilk to reach the desired consistency.
- Cake Doneness: When checking for doneness, ensure that the skewer is inserted into the thickest part of the cake. Also, be aware that ovens can have variations in temperature, so keep an eye on the cake as the end of the baking time approaches.
- Limoncello Substitute: If you don’t have limoncello on hand or prefer a non-alcoholic glaze, you can replace it with additional lemon juice and adjust the sugar to taste.
- Storing: The cake can be stored in an airtight container at room temperature for up to 3 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture.
- Serving Suggestion: This cake pairs wonderfully with a dollop of whipped cream, a scoop of lemon sorbet, or even fresh berries on the side for a refreshing contrast.
- Lemon Thyme: Lemon thyme adds a delightful aromatic touch. However, if you can’t find it, regular thyme can be used, or it can be omitted altogether. Just ensure to use it sparingly as it’s more potent than lemon thyme.
Step by Step Guide to Making Crème Fraiche Cake with Limoncello Glaze
Homemade Crème Fraiche:
- In a mixing bowl, whisk together the heavy cream and buttermilk.
Setting and Fermentation:
- Cover the bowl with three layers of cheesecloth.
- Allow the mixture to sit on the counter undisturbed for 2 to 3 days.
- After it thickens and begins to smell slightly tangy, stir gently.
- Transfer the crème into an airtight container or jar.
- Refrigerate until ready to use, for up to 1 week.
Lemon and Crème Fraiche Cake:
Preparation for Baking:
- Preheat the oven to 160°C (325°F).
- Grease and flour a 24 cm (9 inch) non-stick bundt tin. Set aside.
Combining Wet Ingredients:
- In the bowl of a stand mixer (or using a hand whisk), combine the vegetable oil, eggs, lemon rind, vanilla bean seeds, lemon juice, crème fraiche, and caster sugar. Whisk to combine.
Adding Dry Ingredients:
- Sift the self-raising flour into the wet mixture.
- Continue to whisk until the batter is smooth.
- Pour the mixture into the prepared bundt tin.
- Bake for 45 to 50 minutes or until the cake is golden, the edges begin to crisp, and a skewer inserted comes out clean.
- Let the cake cool in its tin for 5 minutes.
- Invert the cake onto a cooling rack to cool completely.
Preparing the Glaze:
- In a bowl, mix the icing sugar, lemon juice, and limoncello until smooth.
- Spoon the limoncello glaze over the cooled cake.
- Sprinkle the cake with lemon thyme leaves.
- Allow the glaze to set for about 10 minutes before serving.
thalia is a law student by day, blogger at butter and brioche by night and all around francophile. In her free time you’ll find her spending hours on end in her kitchen, testing recipes, baking decadent treats, exploring cookbooks and getting lost in the digital world.