Introduction
This Lemon Cake with Crème Fraîche is the perfect balance of rich and refreshing — a French-inspired dessert that’s buttery, moist, and delicately tangy. 🇫🇷 The crème fraîche gives the cake a velvety texture and a subtle creaminess that perfectly complements the bright citrus flavor.
Ideal for afternoon tea, spring brunch, or a light dessert, this cake is simple yet sophisticated — proof that elegance can come from the most humble ingredients.
(Focus Keyword: Lemon Cake with Crème Fraîche)
Ingredients List
For the Cake:
- 1 cup (240g) crème fraîche (or sour cream)
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3 large eggs
- ½ cup (120ml) vegetable oil or melted butter
- Zest of 2 lemons
- Juice of 1 lemon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Substitution Tip:
Use Greek yogurt instead of crème fraîche for a lighter texture, or swap in mascarpone for an extra-rich version.
(NLP Keywords: moist lemon cake, French lemon cake, crème fraîche dessert, easy lemon loaf)
Timing
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Cooling & Glazing: 20 minutes
- Total Time: ~1 hour 15 minutes
Step-by-Step Instructions
Step 1: Make the Batter
Preheat your oven to 350°F (175°C). Grease and line a loaf pan or round cake pan.
Whisk eggs and sugar together until pale and fluffy. Add crème fraîche, oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
Step 2: Add Dry Ingredients
In another bowl, combine flour, baking powder, and salt. Gradually fold the dry mixture into the wet batter until just combined — avoid overmixing to keep the cake soft.
Step 3: Bake
Pour the batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool and Glaze
Let the cake cool for 10 minutes in the pan, then transfer to a rack. For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
Nutritional Information (Per Slice)
- Calories: 290 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fat: 17g
- Fiber: 1g
- Vitamin C: 15% DV
Healthier Alternatives
- Replace half the oil with applesauce to cut calories.
- Use whole wheat pastry flour for extra fiber.
- Reduce sugar by using honey or monk fruit sweetener.
Serving Suggestions
- Serve with fresh berries and a spoonful of crème fraîche or whipped cream.
- Pair with hot tea or coffee for a cozy afternoon treat.
- Add candied lemon slices or poppy seeds for texture and flair.
Common Mistakes to Avoid
- Overbaking: Remove as soon as it’s golden — the center should stay moist.
- Using cold crème fraîche: It must be room temperature for smooth blending.
- Skipping the lemon zest: It’s the key to that bright, aromatic flavor.
Storing Tips
- Room Temperature: Store in an airtight container for 2 days.
- Refrigerator: Keeps for 5 days; bring to room temperature before serving.
- Freezer: Freeze slices up to 2 months and thaw at room temperature.
Conclusion
Light, fragrant, and irresistibly moist, this Lemon Cake with Crème Fraîche is the ultimate expression of simple French-style baking. 🍋 Its soft crumb and delicate lemon aroma make it a perfect everyday indulgence or elegant dessert for guests.
Try it once — it might just become your go-to lemon cake recipe!
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