Cake à la crème fraîche au citron

Introduction

Elegant, moist, and perfectly tangy — the Cake à la Crème Fraîche au Citron is the French way to turn simple ingredients into something exquisite. 🇫🇷 This lemon cake, enriched with crème fraîche, balances buttery softness with a refreshing citrus zing. It’s ideal for tea time, brunch, or as a light dessert that brightens any day.

Unlike traditional pound cakes, this version stays ultra-moist thanks to the crème fraîche, giving it a velvety crumb and subtle richness without heaviness.

(Focus Keyword: Cake à la Crème Fraîche au Citron)

---

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 Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons lemon juice

Substitution Tip:
Replace crème fraîche with Greek yogurt for a lighter version or with mascarpone for extra indulgence.

(NLP Keywords: French lemon cake, crème fraîche dessert, moist lemon cake, easy French baking)

---

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: Prepare the Batter

Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk eggs and sugar until pale and fluffy. Add crème fraîche, oil, lemon zest, lemon juice, and vanilla; mix until smooth.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet ingredients until just combined — do not overmix.

Step 3: Bake

Pour batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in 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, whisk powdered sugar with lemon juice until smooth, then 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

• Use coconut oil instead of butter for a lighter flavor.
• Replace sugar with honey or erythritol for a reduced-sugar option.
• Add poppy seeds for extra texture and nutrients.

---

Serving Suggestions

• Dust with powdered sugar and serve with fresh berries.
• Pair with a cup of Earl Grey tea or espresso for a French-style afternoon treat.
• Add a dollop of whipped crème fraîche and a few candied lemon slices for elegance.

---

Common Mistakes to Avoid

1. Overbaking: This cake is delicate; remove it as soon as it’s golden and springy.
2. Skipping the lemon zest: It’s what brings the flavor to life.
3. Using cold crème fraîche: Let it reach room temperature for a smooth batter.

---

Storing Tips

• Room Temperature: Keeps well for 2 days in an airtight container.
• Refrigerator: Up to 5 days; bring to room temperature before serving.
• Freezer: Freeze slices individually for up to 2 months.

---

Conclusion

The Cake à la Crème Fraîche au Citron is the essence of effortless French baking — simple, elegant, and bursting with sunshine flavor. 🍋 It’s perfect for breakfast, afternoon tea, or any moment that needs a touch of brightness and sophistication.

Try it once, and it’ll become your favorite lemon cake recipe forever!