Gâteau au citron

20 min actif, 65 min passif
  • 600 g Wheat flour
  • 400 g Butter
  • 1 Piece(s) / Portion(s) Organic lemon, zest and juice
  • 350 g Sugar
  • 1 Packet Vanilla sugar
  • 1 Pinch Salt
  • 8 Piece(s) / Portion(s) Eggs
  • 1 Packet Baking powder
  • 100 g Sugar for the glaze
  • 150 ml Water
  • 150 g Crème fraîche
  • 70 g Icing sugar
  • Butter, to grease the tin
  1. Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.

  2. Get all of the ingredients ready.

  3. Grease the Gourmet Pan with butter and dust with flour.

  4. Mix together the butter, sugar, vanilla sugar and salt until creamy. Stir the eggs and zest of a lemon together quickly until it becomes a creamy mixture.

  5. Mix together the flour and baking powder, sieve into the dough and mix together.

  6. Spread the dough into the Gourmet Pan.

  1. Bake the cake in the preheated grill at 180 °C for approximately 60 minutes.

  2. Remove the cake from the grill.

  3. Bring the sugar for the glaze to the boil for 3 minutes with the juice of a lemon and water. Drizzle the glaze over the hot cake.

  4. Stir the crème fraîche together with the lemon zest. Spread over the cake and decorate with lemon slices.

  5. Baking

  • The glaze can also be prepared on the side hot plate when using the Arosa Premium Steel gas kettle barbecue.

Partage de recettes
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