Lemon & bergamot cake

1. Preheat your oven to 180°C.
2. Wash the lemons, cut them into quarters and roughly peel them. Remove as many seeds as possible, then blend until you get a smooth lemon purée.
3. In a bowl, mix the sugar with the lemon purée.
4. Add the eggs and whisk until the mixture becomes pale and slightly fluffy.
5. Stir in the melted butter, then add the flour and baking powder. Mix until you get a smooth batter.
6. Pour the batter into a greased and floured cake tin and bake for about 40 minutes.
7. About 10 minutes before the end of baking, prepare the syrup: squeeze the lemons and pour the juice into a saucepan. Add the sugar and 2 tablespoons of water. Bring to a boil, then lower the heat and let it reduce for about 8 minutes.
8. Once the cake is baked, remove it from the oven and drizzle it with half of the syrup.

💡 Tip 1 : Let the cake rest in the tin until it is lukewarm after soaking it with the syrup. Unmolding it too quickly may cause it to break.

💡 Tip 2 : Half of the syrup is enough for a soft, lightly tangy cake. Feel free to add the remaining syrup once the cake has cooled and been unmolded for a stronger lemon flavor.