Infinitamente Limón (Bizcocho de Limón de Pierre Hermé)

• 2 lemon zest, finely grated, yellow part only
• 200 g powdered sugar
• 3 egg, L size
• 95 ml heavy cream
• 1 lemon juice, from 1 lemon
• salt, pinch
• 190 g all-purpose flour
• 5 g baking powder
• 70 g butter, melted and cooled
• 150 ml water
• 75 g powdered sugar
• 3 tablespoons lemon juice
• 25 ml water
• 25 g powdered sugar
• lemon peel, strips, white pith removed

Preparation

1. Step 1

   0:31
   Grate the yellow zest of 2 washed and dried lemons directly into 200 g powdered sugar. Mix well and let rest 10 minutes so the sugar absorbs the lemon aroma.
2. Step 2

   1:05
   Juice 2 lemons and reserve the juice (some will be used in the batter and some in the syrup).
3. Step 3

   1:15
   After resting, add the lemon sugar and 3 L eggs to a mixer or blender. Beat until pale and increased in volume, 5-10 minutes depending on power.
4. Step 4

   1:39
   Add 95 ml heavy cream and beat well. Add the juice of 1 lemon and a pinch of salt. Mix a few seconds.
5. Step 5

   2:10
   Mix 5 g baking powder into 190 g flour. Sift into the batter in three batches, beating well after each addition until smooth. If any lumps remain, beat at maximum speed until they disappear.
6. Step 6

   2:39
   Add 70 g melted and cooled butter and beat until fully incorporated.
7. Step 7

   2:57
   Butter a 20x10 cm rectangular mold, line the center with parchment paper, and flour the ends, tapping out excess. Pour in the batter. Just before baking, make a shallow cut down the center with a knife.
8. Step 8 · 180°C / 356°F · 60 minutes

   3:32
   Bake in a preheated oven at 180 °C for 60 minutes.
9. Step 9 · 10 minutes

   3:36
   While the cake bakes, prepare the syrup: combine 3 tablespoons lemon juice, 150 ml water, and 75 g sugar in a saucepan. Simmer over medium heat for about 10 minutes (7 minutes in a kCook) until thickened. It will thicken further as it cools.
10. Step 10 · 5 minutes

    4:15
    Remove the baked cake from the oven. Let cool 5 minutes in the pan, then unmold onto a wire rack. While still hot, brush all over with the warm syrup so it absorbs well.
11. Step 11 · 10 minutes

    4:43
    For the optional candied lemon peel: cut strips of lemon peel, removing all white pith. Simmer with 25 ml water and 25 g sugar over medium-low heat for 10 minutes. Drain and place on the cake.