One of the best parts about living in France is the breads and pastries. I'm very aware that one day we will have to move back to the US and I am going to go through some serious withdrawals.
This has put me on a mission to try and learn as many french recipes as I can so that I can take a little piece of France back with me.
That is why I love, love this recipe. Not only is it easy, but all of the ingredients are readily available in the States.
Since this is a French recipe it always comes in weights rather than measurements, so I did my best with my trusty scale to convert these into American measurements.
I always combine my dry ingredients in a bowl first: Flour, baking powder and salt.
Then I beat three eggs with the vanilla extract.
Then finally cream the sugar with the butter.
Beat until you get a creamy mousse:
Then slowly beat in the egg mixture. Once incorporated fold in the dry ingredients:
Lastly, add the zest and juice of 2 lemons and mix:
I put it in a lined loaf pan and bake in the oven at 350 for 45 minutes. You can always use a cake pan, but I love the look of a loaf.
1 1/4 cups of flour (190 grams)
1 cup sugar (170 grams)
1 1/2 sticks of butter (170 grams) at room temperature
1 tablespoon baking powder (6 grams)
1/2 teaspoon salt
1/2 teaspoon vanilla
zest and juice of 2 lemons
Pre-heat oven to 350℉ (180℃). Line a loaf pan with parchment paper.
In a large bowl combine flour, baking powder and salt. Whisk to combine.
In a small bowl whisk the eggs with the vanilla and set aside.
In a large bowl cream the butter and sugar with an electric mixer until you obtain a mousse. Slowly beat in the egg and vanilla mixture until incorporated.
Fold in the dry ingredients with a plastic spatula. Once well incorporated add in the juice and zest of the two lemons.
Pour the batter into a lined loaf pan and bake for 45 minutes or until golden brown and a toothpick in the center comes out dry.
I would love to hear if you give this recipe a try!
(Recipe my own adaptation of an old St. Hubert Recipe)