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Le Chaudron recipe
Cake au citron glacé
Glazed lemon loaf cake
⏱ 60 minServes 8Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
180 g (6 oz)flour
150 g (5 oz)sugar
3eggs
100 g (3½ oz)melted butter
2lemons, zested and juiced
1 packetbaking powder (11 g / 2½ tsp)- 120 g (4 oz)powdered sugar
- 180 g (6 oz) flour
- 150 g (5 oz) sugar
- 3 eggs
- 100 g (3½ oz) melted butter
- 2 lemons, zested and juiced
- 1 packet baking powder (11 g / 2½ tsp)
- 120 g (4 oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the eggs with the sugar and lemon zest until pale.
- Fold in the sifted flour and baking powder, then the warm melted butter and half the lemon juice.
- Pour into a lined loaf pan and bake at 170°C (340°F) for 40 minutes.
- A knife should come out clean. Unmold onto a rack while warm.
- Mix the powdered sugar with the rest of the lemon juice into a glaze.
- Pour over the cooled cake and let set.
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