Lemon cake

Fairly easy - Preparation: 20 min - Cooking: 15 min - Equipment: citrus juicer, individual cake tins

Ingredients for 8 small cakes:

For the cakes: 3 untreated lemons • 200g softened butter • 65g Natsuc • 4 eggs • 300g T65 flour • 1/2 sachet of baking powder • 100g apple puree (or unsweetened applesauce)

For the lemon glaze: 2 level tablespoons of Natsuc • 3 tablespoons of lime juice

Preparation :

Preheat the oven to 250°C (gas mark 8-9). Rinse the lemons, dry them and zest them. Chop the zest.

Beat the butter and Natsuc for 2 minutes with the lemon zest. Add the eggs one at a time, mixing well between each addition. Stir in the flour and baking powder and mix again.

Squeeze the lemons, reserve 3 tablespoons of juice and add the rest to the mixture along with the apple puree. Mix well.

Pour the cake batter into small greased and floured molds, put in the oven, lower the oven to 180°C (gas mark 6) and bake for about 15 minutes.

Prepare the lemon glaze: finely grind the Natsuc until you obtain a very fine powder (like icing sugar). Mix it with the lemon juice.

When the cakes are baked, unmold them while still warm, place them on a wire rack, and generously brush them with lime glaze as soon as they come out of the oven. Let them cool completely.