John Myers
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Small Lemon Cake with Herbs
The perfect small lemon cake with herbs recipe with a picture and simple step-by-step instructions.
for the dough:
- 125 g Soft butter
- 150 g Sugar
- 2 Pc. Organic lemons, the zest of them; or a packet of Citroback
- 3 Pc. Eggs
- 3 tsp Lemon balm finely chopped; alternatively lemon thyme
- 200 g Flour, preferably type 630 spelled
- 1 tsp Baking powder
- 1 pinch Salt
- 25 g Sour cream 10% fat or yogurt
for the syrup:
- 40 g Sugar
- 1 Pc. Organic lemon
- 2 tsp Lemon balm or lemon thyme finely chopped
- For the dough, beat the butter, sugar and lemon zest with the whisk of the hand mixer on the highest setting until frothy. Stir in the eggs one at a time, half a minute at a time. Finely chop lemon balm or lemon thyme and stir in.
- Mix the flour, baking powder and salt in another bowl and stir briefly into the dough on a low heat. Finally fold in the sour cream or yoghurt. Fill the dough into a loaf pan (20 cm long, greased and dusted with flour) and bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for about 45 – 50 minutes until golden yellow.
- In the meantime you can prepare the syrup. To do this, bring the juice and zest of the lemon with sugar, finely chopped lemon balm and 40 ml of water to the boil in a saucepan. Simmer over medium to high heat until the liquid is reduced by half and has a syrupy consistency.
- Take the cake out of the oven and prick it several times with a wooden stick. Spread the syrup over the hot cake and then let it cool in the mold.
- Next time I’ll try the cake with rosemary.
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