100% Lemon Cake – Moist, Zesty & Topped with Fresh Citrus Confit
1. Discover this ultra-moist lemon cake topped with tangy citrus confit – the ultimate treat for lemon lovers.2. A soft and flavorful lemon loaf infused with zest, syrup, and citrus confit – perfect for breakfast or afternoon tea.If you’re passionate about citrus flavors, this 100% Lemon Cake is about to become your new favorite. It’s soft, fragrant, and incredibly moist thanks to the infusion of lemon zest, lemon juice, and a flavorful soaking syrup. What makes this version stand out is the vibrant citrus confit spread generously on top — made with both yellow and green lemons for a bold, refreshing kick. It adds brightness and a beautiful acidity that enhances the overall taste. Whether served at breakfast, brunch, or as a refined afternoon snack, this cake delivers a perfect balance of sweetness and zing. Baked in MK silicone molds or a classic loaf pan, it’s both simple and sophisticated, making it ideal for both everyday indulgence and special occasions.
Ingredients
🍋 For the Lemon Cake
- 150 g whole eggs about 3 eggs
- 210 g sugar
- 13 g lemon zest about 3 large lemons
- 158 g all-purpose flour T55
- 3.7 g baking powder
- 1 g fine salt
- 94 g heavy cream
- 19 g lemon juice
- 60 g melted butter not above 45°C
🍈 Lemon Confit
- 100 g yellow lemon supremes segments
- 100 g green lemon supremes
- 50 g sugar 1st quantity
- 30 g sugar 2nd quantity
- 5 g NH pectin
💧 Soaking Syrup
- 60 g sugar
- 144 g water
- 28 g lemon juice
✨ Neutral Glaze
- 150 g neutral glaze
- 40 g water
Instructions
- 🕓 Day Before – Soaking Syrup
- Boil the water and sugar. Remove from heat, add the lemon juice. Let cool completely and store in the fridge in a sealed container.
🍰 Day Before – Lemon Cake Batter
- In a bowl, whisk eggs, sugar, and lemon zest until light.
- Sift flour, baking powder, and salt together. Mix into the egg mixture.
- Add cream and lemon juice. Mix gently.
- Finally, add the lukewarm melted butter (under 45°C).
- Pour the batter into a piping bag and refrigerate overnight.
🍋 Day Before or Same Day – Lemon Confit
- Prepare lemon supremes (segment them).
- Mix the second quantity of sugar with the NH pectin.
- In a saucepan, cook the lemon segments and first sugar quantity for 4 minutes, stirring occasionally.
- Add sugar/pectin mixture and bring to a boil for 10 seconds.
- Remove from heat, transfer to a bowl, cover with plastic wrap in contact, and refrigerate for at least 4 hours.
🔥 Baking the Cake (Same Day)
- Grease the mold or line with parchment.
- Pipe the cold batter into the mold, filling ⅔ of the height.
- Use two MK Silikomart mini cake molds or one traditional 25×8×8 cm loaf pan.
- Bake at 160°C:
- 35–45 minutes for small molds
- 40–50 minutes for a large cake
- While hot, brush generously with soaking syrup. Let cool and unmold gently.
🧊 Final Decoration (Same Day)
- Once the cake is fully cooled, spread the citrus confit over the top using a spatula.
- Freeze for 45 minutes to set the top.
- Heat the neutral glaze with water and bring to a boil.
- Brush the glaze over the cake to give it a glossy finish.
- Garnish with freshly grated lemon zest if desired.
Notes
🧊 Storage & Serving
- Store in the fridge (3–4 days) in a cardboard box or airtight container.
- Let sit at room temperature for 10 minutes before serving to fully enjoy the texture and flavor.
✅ Content Strategy Summary
- Main keywords embedded naturally: lemon cake, citrus confit, moist lemon loaf, French dessert
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Meta description under 160 characters:
Moist and zesty lemon cake with citrus confit and syrup – a vibrant French-style loaf full of freshness and flavor.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.