Name: Lemon or Orange Cake (_Cake Citron ou Cake Orange_)
Yield: 12 servings
Ingredients: 2 1/4 cups (250 grams) cake flour, sifted; 3/4 teaspoon double-acting baking powder; 1/4 teaspoon salt; 1 1/2 cups (335 grams) sugar; Grated zest of 3 lemons or 2 oranges; 5 large eggs, at room temperature; 2/3 cup (165 grams) crème fraîche, homemade or storebought, or heavy cream, at room temperature; 2 tablespoons (30 grams) dark rum (for the lemon cake) or Grand Marnier (for the orange cake); 7 1/2 tablespoons (3 3/4 ounces; 110 grams) unsalted butter, melted and cooled

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Lemon or Orange Cake (Cake Citron ou Cake Orange)Cookbook cover image courtesy of Random House

Keeping:

Wrapped airtight, the cake will keep for 1 week at room temperature or up to 1 month in the freezer. Stale cake is delicious lightly toasted and spread with marmalade.

Recipe notes

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