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Before starting this Lemon Loaf Cake recipe, organise the necessary ingredients for the batter.
Using a fine sieve, sift the flour and baking powder together in a recipient.
In the stand mixer recipient, place the whole eggs and castor sugar.
Add the salt.
Blanch the ingredients with the whisk.
In a saucepan, heat the whipping cream up to a temperature of 30/40°C. The use of a laser thermometer is essential for this operation.
Pour half of the flour and baking powder mix into the stand mixer recipient...
... and add half of the warm whipping cream.
Combine until homogeneous.
Using the Microplane Classic grater, zest the lemons over the remaining flour.
Add the flour and zest mix...
... and the rest of the whipping cream.
When homogeneous, add the melted butter (let cool down first)...
... and the Cointreau. Combine until completely incorporated.
Melt 30 grams of butter in the microwave, then grease the loaf cake tin with a brush.
Pour the batter...
... inside the mould.
Preheat a fan-assisted oven at 220°C (gas 7). Place the loaf cake in the oven, then reduce the temperature to 160°C (gas 3) and cook for one hour.
For the syrup: Organise the necessary ingredients.
Pour the sugar in a saucepan.
Add the water...
... and bring to a boil. The syrup is ready when the sugar is completely melted. Add the Cointreau and set aside.
Cut the candied lemon strips into cubes.
When the cake is cooked...
... remove from the oven...
... and transfer on your worktop surface.
Using a brush, steep the cake with warm syrup. Make sure you use all the syrup.
For the finish: Wait for the cake to cool down and release gently from the mould. Transfer on a serving plate.
Melt the clear apricot glaze with 2 tablespoons of water.
Combine with a whisk until smooth.
Using a brush...
... apply the glaze on the surface of the cake.
You can also glaze the sides of the cake to make sure it stays moist.
Arrange the candied lemon cubes on the surface. They will stick to the warm glaze.
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