Gâteau de Voyage au Citron (French Lemon Travel Cake)

Instructions

1. Heat the oven to 325°F (165°C). Brush the loaf pan with a little of the unsalted butter and line the bottom and long sides with parchment.
2. In a large bowl, rub the lemon zest into the 200 g granulated sugar with your fingertips for about 1 minute, until the sugar is damp and fragrant. Add the eggs and whisk for 2 to 3 minutes, until pale and slightly thickened.
3. Whisk in the heavy cream. Sift the all-purpose flour, baking powder and fine salt over the bowl and fold in with a spatula just until no dry flour remains, then fold in the melted unsalted butter until glossy.
4. Scrape the batter into the pan and smooth the top. Dip a knife in melted butter and draw a shallow line down the center so the cake splits neatly. Bake 50 to 60 minutes, until risen, split and golden and a skewer in the center comes out clean.
5. While the cake bakes, make the syrup: bring the 60 ml lemon juice and the 40 g granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, about 1 minute. Set aside.
6. Cool the cake in the pan for 10 minutes, then turn it out onto a rack set over a tray. Brush the warm syrup over the top and sides until all of it soaks in. Let the cake cool completely, about 1 1/2 hours.
7. For the glaze, whisk the powdered sugar with the 25 ml lemon juice until smooth and thick but spreadable. Spread it thinly over the top and sides of the cooled cake with an offset spatula.
8. For the classic glassy finish, put the glazed cake on its rack into a 400°F (200°C) oven for 1 to 2 minutes, just until the glaze turns translucent at the edges. Let the glaze set for 30 minutes before slicing.