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.

Course Dessert

Prep Time 1

Cook Time 20

Servings people

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
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.