Our daughter's Lemon and Chocolate Chips Cake - Made in France

We are back! The year went by very fast... and yes, we did cook a lot, mostly vegerarian every night as our children decided to give up meat. But, as my husband would say, nothing really interesting, worth putting on this blog!! No comment!

Now that our children are in France for most of the Summer, our daugher is using her stay as an opportunity to bake, watch baking competition shows and eat pastries from top pastry chefs whenever she can! Below is her message and the recipe she used for her new lemon cake.

Hello eveyone! Today my mom is not making this cake, I juste arrived in France for the summer (yes, jetlaged), and have decided to put my hands in baking again. During the school year I don't really have the time, but as soon as go to France, I take my opportunities. Today, there was a soccer game, I am not a fan of soccer, but I do watch the World Cup and mostly when France plays. Today my grandfather asked me to bake, and I was up to do my first baking in France. I decided to make a lemon cake. This is one does not use butter and milk, because the oil replaces it. This is a very easy and simple cake to make everywhere with anyone. My mom had made a lemon poppyseed cake, very good too (but mine is better, still love you mom) but my grandmother didn't have  poppy seeds , so I decided just to make it with lemon. Juste before putting the dough in the pan, I thought that the cake needed something else. I thought why not put small chocolat pieces, just enough that that there are some in each piece of cake. I then after the cake was baked I added a lemon icing to give it even more taste!! Bon appetit


Ingredients (for 8 people)

• 94 g flour

• 170 g sugar

• 10 g baking powder 

• 1 pinch of salt

• 3 eggs

• 7.5 cl neutral oil (canola)

• 1 lemon (zest + juice)

• Shredded chocolate - to taste

• Preheat oven to 360 F (180C)

• Mix in the dry ingredients and add the beaten eggs and oil. Mix well.

• Add the lemon zest

• Add 1/2 of the lemon juice, including pulp and mix well until smooth. Add the chocolate shreds.

• Butter your mold and pour the batter

• Bake for about 25 minutes

• For the icing, please see the Lavender Cake recipe here.

Comments

From my grand-father: you need to add a tablespoon of rhum in the batter

My comment: you don't have to put too much chocolate