Lemon Parfait Cake

INGREDIENTS:

Lemon cake:

- 4 eggs (200g)

- 265g powdered sugar

- 200g of flour

- 3g baking powder (1 level teaspoon)

- zest of 2 lemons and a half

- 135g of melted butter

- 65g of liquid cream

- juice of 1 lemon

Syrup :

- 30g powdered sugar

- 30g of water

- juice of 1 lemon

PREPARATION:

Preheat the oven to 165°.

Beat the powdered sugar with the eggs and zest for 2 minutes until you have a smooth, pale, almost foamy mixture. Add the melted butter, cream and lemon juice and beat again for 1 minute. Finally, mix in the flour and yeast.

Pour the batter into a buttered and floured or lined 25 x 8 x 8 cm cake pan. (Optional: to help the cake open up nicely and have a nice crust, draw a line of melted butter or butter cut into small pieces in the middle of the batter along the length of the pan. You can also use the tip of a knife dipped in oil.) If your pan is about 20 cm long instead of 25 cm, make the recipe with only 3 eggs and make a rule of 3 to calculate the remaining ingredients.

Bake for about 50 minutes; the tip of a knife stuck in the heart of the cake should come out dry.

As soon as the cake is removed from the oven and unmoulded onto a rack, boil 30g of sugar, 30g of water and the juice of 1 lemon in a small saucepan. Cover the hot cake completely with the syrup (on top and all sides) with a brush and let it cool for about 20 minutes.

Keep the cake wrapped in cling film (or aluminum foil) while it is still warm so that it keeps its softness (it is even better the next day... and the day after, if it lasts until then).