Discover this lemon cake with Chef Sylvain … Break the eggs into the whisk tank, add the sugar then whisk during 5 min or so until you get a white mixture. Stop whisking and add the zest from lemons. Add the cream and the white Rhum, then whisk again for a few minutes. Add the sieved flour and the baking powder, then mix with a wooden spatula. Add the melted and cooled butter then whisk. Butter and flour a 20 cm long and 8 cm wide (approximately) cake pan. Pour the mixture into the cake pan. Bake the lemon cake during approximately 1 hour in a 160°C preheated oven, while keeping an eye on the cooking process. For the lemon syrup, mix together 80 g of water, 40 g of sugar and some lemon juice, then bring it to boil. Once baked and cooled down, remove the cake from the cake pan on a metal grid, then soak it with the lukewarm lemon syrup and a paint brush. Coat the top of the lemon cake with some melted apricot jam, then decorate it according to your imagination. Please give a thumb’s up if you liked it.Don’t forget to share this video on the social networks and to subscribe in order to not miss a single video.