- Lemon Cake
- Butter
- Sugar
- T55 flour
- Baking powder
- Salt
- Lemon zest (cap fruit)
- Eggs
- Whole milk
- Lemon Icing
- Icing sugar
- Lemon juice
- Lemon syrup
- Icing sugar
- Lemon juice
- Lemon gel
- Sugar
- Lemon Puree
- Agar-Agar
Lemon Drizzle Cake by Loic Carbonnet
Loic Carbonnet
18th September 2018
Lemon Drizzle Cake by Loic Carbonnet
Lemon Drizzle Cake by Loic Carbonnet
Ingredients
Method
Cream the butter, the sugar and salt and sieve the flour & baking powder once light and fluffy, alternate by adding some of the eggs and some of the flour mix
Repeat this process at least few times then add the lemon zest and then the milk
Fill 1500 gram in each long cake loaf moulds lined down with silicon paper and bake at 160 degrees for about 50-55 minutes then check the baking
Once removed, brush right away with the lemon syrup
Sieve the icing sugar and then add the defrosted puree to it. Mix to a smooth paste and then coat the cake preheated at 210 degrees for 3 minutes. Let it set and then cut slices of 1.5 cm
Decorate with lemon chips dried in the oven at 90 degrees and cut thicknes 1 on the slicer of candied lemon and thinly sliced fresh lemon
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
