Cette recette quatre-quarts au citron est issue du livre Péché de gourmandise de Nigella Lawson. Sa particularité ? Comporter plus de beurre que de farine ! J’ai respecté les proportions de la recette initiale mais 225 g de beurre pour 180 g de farine, cela faisait tout de même un peu beaucoup… 200 g sont déjà largement suffisants. Surtout qu’un quatre-quarts comporte, comme son nom le laisse présager, un quart de farine, un autre de beurre, un troisième de sucre et un dernier d’oeuf. Reste qu’avec les proportions suivantes, ce cake au citron est vraiment incroyablement moelleux… A partager avec les collègues, pour moins culpabiliser !
Recette du cake au citron de Nigella Lawson
Préparation : 15 min
Cuisson : 45 min
Ingrédients pour un cake moyen :
180 g de farine
200 g de beurre mou
170 g de sucre
3 oeufs
1 citron non traité
1/2 sachet de levure chimique
1 sachet de sucre vanillé
Préparation du quatre-quarts au citron de Nigella
Battre le beurre mou avec le sucre.
Zester un citron au dessus de ce mélanger.
Ajouter les oeufs un par un puis incorporer progressivement la farine tamisée avec la levure.
Ajouter enfin le jus de citron.
Verser la pâte à quatre-quarts dans un moule beurré et chapeluré de taille moyenne.
Saupoudrer la pâte de sucre vanillé.
Enfourner à 180°C pendant 45 minutes. Vérifier la cuisson du cake au citron en le piquant avec un couteau : la lame doit ressortir sèche.
Laisser tiédir sur une grille avant de démouler.
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