Lemon Cake (Olivier Lainé, Ritz)
20 April 2026
Difficulty:
Price: Cheap
🔥 420 calories per serving
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Olivier Lainé, the pastry chef of the Ritz, shared this lemon cake recipe a few months ago on his Instagram account. I hadn't made it in a while, so it was the perfect opportunity to try his version, and I have no regrets as it is one of the best lemon cakes I have ever tasted! A moist cake, nicely tangy with its fine icing, perfect for any occasion!
Equipment :
Microplane zester
Cake mold
Preparation time: 30 minutes + 45 minutes of baking + cooling
For a 20cm cake / 6 to 8 people :
Shopping list :
27g of egg yolks
81g of whole egg
162g of granulated sugar
78g of thick cream
123g of flour
3g of baking powder
Zest of 2 lemons + a little for finishing
49g of butter
76g of yellow lemon juice
54g of lime juice
81g of icing sugar
8g of honey
The cake :
27g of egg yolks
81g of whole egg
108g of granulated sugar
78g of thick cream
123g of flour
3g of baking powder
Zest of 2 lemons
49g of butter
Melt the butter and let it cool to 45°C.
Mix the sugar with the lemon zest (if you have time, you can let the mixture infuse, the cake will have even more flavor).
Mix the eggs, egg yolks, and sugar.
Then add the cream and the sifted flour and baking powder.
Finish by incorporating the melted butter.
Pour the batter into the buttered and floured cake mold or lined with parchment paper.
Bake in a preheated oven at 160°C for 45 to 50 minutes (the blade of a knife inserted into the cake should come out dry).
Let it cool before soaking.
The syrup :
54g of granulated sugar
54g of yellow lemon juice
54g of lime juice
Pour all the ingredients into a saucepan and bring to a boil to dissolve the sugar.
Let it cool, then soak the cake using a brush.
Let it cool completely.
The icing :
81g of icing sugar
8g of honey
22g of lemon juice
A few lemon zests
Mix the three ingredients, then glaze the cake using a brush.
Decorate with a few lemon zests and then bake in a preheated oven at 180°C for 2 to 3 minutes.
Let it cool and enjoy!
Equipment :
Microplane zester
Cake mold
Preparation time: 30 minutes + 45 minutes of baking + cooling
For a 20cm cake / 6 to 8 people :
Shopping list :
27g of egg yolks
81g of whole egg
162g of granulated sugar
78g of thick cream
123g of flour
3g of baking powder
Zest of 2 lemons + a little for finishing
49g of butter
76g of yellow lemon juice
54g of lime juice
81g of icing sugar
8g of honey
The cake :
27g of egg yolks
81g of whole egg
108g of granulated sugar
78g of thick cream
123g of flour
3g of baking powder
Zest of 2 lemons
49g of butter
Melt the butter and let it cool to 45°C.
Mix the sugar with the lemon zest (if you have time, you can let the mixture infuse, the cake will have even more flavor).
Mix the eggs, egg yolks, and sugar.
Then add the cream and the sifted flour and baking powder.
Finish by incorporating the melted butter.
Pour the batter into the buttered and floured cake mold or lined with parchment paper.
Bake in a preheated oven at 160°C for 45 to 50 minutes (the blade of a knife inserted into the cake should come out dry).
Let it cool before soaking.
The syrup :
54g of granulated sugar
54g of yellow lemon juice
54g of lime juice
Pour all the ingredients into a saucepan and bring to a boil to dissolve the sugar.
Let it cool, then soak the cake using a brush.
Let it cool completely.
The icing :
81g of icing sugar
8g of honey
22g of lemon juice
A few lemon zests
Mix the three ingredients, then glaze the cake using a brush.
Decorate with a few lemon zests and then bake in a preheated oven at 180°C for 2 to 3 minutes.
Let it cool and enjoy!
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