16 June 2020

The secrets of Pastry Chef Jean Lachenal’s lemon cake recipe

Enjoy a zesty summer lemon cake by Jean Lachenal, Pastry Chef at Royal Mansour Marrakech. The talented pastry Chef takes advantage of the intense taste of the lemon to make a refined and delicious cake by creating the perfect balance between sourness and sweetness.
Refreshing and delicious… a perfect combo to be savored for your afternoon treats!


To make the lemon cake, you will need a 25 x10cm rectangular cake tin and the following ingredients:

  • 4 eggs
  • 300 g sugar
  • 135 g liquid cream
  • 60 g lemon juice
  • 240 g flour
  • 5 g baking powder
  • 90 g butter
  • Zest of one lemon
  • A pinch of salt

For the soaking syrup

  • 200 g of water
  • 120 g sugar
  • 280 g lemon juice


Remove the zest from the lemon and mix it with sugar so that it becomes well scented. Melt the butter and reserve it at room temperature. Add the eggs to the flavored sugar: blanch well with a mixer (at least 5 min). Then add the cream, lemon juice and salt, and continue to whisk. Sift the flour and the yeast, add them in 3 times. Then add the cooled melted butter. Reserve 24 hours in the refrigerator.
The next day, pour the mixture into a cake tin previously buttered and floured. Bake in the oven at 150° for 45 minutes. Check the baking by sticking the tip of a knife into the cake.
Meanwhile, prepare the lemon syrup:
On a medium heat, mix the water with 120 g of sugar and 280 g of lemon juice. Bring to the boil, cook for a further 5 minutes and set aside at room temperature. Right out of the oven, wait 5 minutes before unmolding on a rack.
Pierce the top and bottom of the cake several times with a toothpick. Then pour the warm syrup.
Let it cool before cutting then enjoy!