Raymond Blanc’s 'bare' Gâteau au Citron - Lemons #3

I made this cake because Alan told me to. LOL.
He didn't like this cake, but it was otherwise for me.
His poison is my meat.

Both my MIL and I found this cake to be lemony and the bouncy texture absolutely delicious.
It's not a fluffy fluffy type of cake, but something with more texture, but yet it's not dense. The texture is hard to describe. Almost similiar to the Lemon Thyme Pound Cake I made before, but this one is even bouncier. LOL. I'm not sure if the adjective I used is correct. But it's definitely not melt in the mouth, not fragile, the crumb is fine and enjoyable to chew. Won't take ages, don't worry, but longer than usual.

I didn't want to do such a big cake and scaled it down to a 3 egg recipe. I also chose not to adorn the cake, let it go bare.

Raymond Blanc’s 'Bare' Gâteau au Citron

Original source: Raymond Blanc
Seen on Travelling Foodies

3 eggs
180g caster sugar
84g double cream (I used whipping cream)
1 heaped Tbsp lemon zest (mine is a very huge Aussie lemon, hard to tell you how much in pcs)
15ml dark rum
1 small pinch of salt
48g unsalted butter – melted
144g plain flour sieved with 1/3 tsp baking powder

1.Preheat oven to 180°C. (I used 160C with fan)
2.Lightly brush loaf tin with a little softened butter and line with the greaseproof paper. ( I used disposable aluminium pan, 1L capacity)
3.In a large bowl whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
4.Separately, in a large bowl, sieve together the flour and baking powder.
5.Whisk the flour into the egg mixture until smooth. (I whacked it for 1 minute, something like in the video)
6.Fill the tin with the mixture and bake for 50-60 minutes approximately, turning halfway through cooking. (I baked for about 40 mins)
7.To check if it is cooked insert a small knife blade into the middle of the cake, if it comes out clean it is done, the core temperature at this point will be 88°C.
8.Turn it out onto a baking rack and leave to cool for 10 minutes