Cakes Recipes

Lemon Cake

By on 03.08.13

It’s been a while. A lot has happened since my last post in May. From May to July I had to focus on my last period of university. Oh well at least I graduated from the Delft University of Technology for my Bachelor of Science Industrial Design Engineering! Hurrayy

Then in the beginning of July it was my 21st birthday and I also found a job  so I’m working 4 days a week. During my last period of university I also decided I’m not going to do a Master in Industrial design, but try to pursue my dream of being a pastry chef! So I also gave up my student apartment and moved back to my parents.
Tomorrow morning I’m leaving for 5 days New York City!! I’ve been to the US many times now, but had never visited NYC. After those 5 days we will fly to Florida and have some sort of beach vacation 🙂 Tips/suggestions for food and things to do in NYC as well in Miami, Naples and Fort Myers are welcome!

Oh yes, this is still a food blog right? I asked you guys about a month ago what my next post should be about and the majority of the votes were for cake. For my birthday I received a fab cookbook, called A la Mere de Famille, it’s full of amazing French cakes, cookies, chocolate and sweets. I tried their cake recipe and 3 cookie recipes and all were great! I highly recommend this book! *Note: I see this book is not released in English yet, be patient or try the French book maybe?

Lemon Cake
Yields 1 big cake or 2 smaller cakes.
  • 4 Lemons
  • 250g sugar
  • 4 eggs
  • 100g heated heavy cream
  • 220g all purpose flour
  • 6g baking powder
  • 70g melted butter
  • 125g water
  • 12g lemon juice
  • 50g sugar
  1. Preheat your oven to 200ºC/390ºF and line a cake tin with parchment paper.
  2. Wash the lemons thoroughly and zest the lemons above the bowl of sugar to minimize the flavor loss of the zest.
  3. Beat the eggs and sugar until it becomes thick and white.
  4. Add the heated heavy cream to the mixture and whisk.
  5. Add the flour and baking powder and whisk until incorporated.
  6. Add the melted butter and whisk until incorporated.
  7. Bake the cake for 5 minutes at 200ºC/390ºF degrees. Remove from oven, reduce heat to 155ºC/310ºF. With a knife, make a cut lengthwise in the surface of the cake and return to the oven to bake for another 35 minutes. Check if your cake is ready with a cake tester.
  8. Leave the cake to cool and make the syrup. Add all ingredients to a pot and bring to boil. Let it cool and brush the cake with the syrup.


Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.