Best 2 Lemon Crème Fraîche Chestnut Cake Recipes

Indulge in a culinary masterpiece that harmonizes the delicate flavors of lemon, crème fraîche, and chestnuts. This exquisite Lemon Crème Fraîche Chestnut Cake is an orchestra of textures and tastes, featuring a tender sponge cake infused with zesty lemon, a velvety crème fraîche filling, and a crown of caramelized chestnuts.

This recipe collection offers three variations to cater to your preferences and dietary needs. The classic Lemon Crème Fraîche Chestnut Cake is a timeless delight, while the Gluten-Free Lemon Crème Fraîche Chestnut Cake accommodates those with gluten sensitivities. For a vegan alternative, the Vegan Lemon Crème Fraîche Chestnut Cake delights with its rich, plant-based ingredients.

Each variation is meticulously crafted with step-by-step instructions and accompanied by stunning photographs to guide you through the baking process. The result is a visually stunning and delectable cake that will impress your family and friends.

As you embark on this culinary journey, you'll discover the secrets to creating the perfect sponge cake, achieving a smooth and luscious crème fraîche filling, and caramelizing chestnuts to perfection. Whether you are a seasoned baker or a curious novice, this recipe collection will empower you to create a masterpiece that tantalizes the senses.

Let's cook with our recipes!

LEMON CREAM BUNDT® CAKE

Lemon Cream Bundt® Cake image

Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.

Provided by Connie Meacham Craig Barillas

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup shortening
1 ¼ cups white sugar
3 eggs
2 ¼ cups unsifted all-purpose flour
1 cup milk
2 tablespoons grated lemon zest
3 teaspoons baking powder
1 teaspoon salt
⅓ cup white sugar
¼ cup lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 46.7 g, Cholesterol 63.1 mg, Fat 16.8 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 395.3 mg, Sugar 27.7 g

CRèME FRAîCHE POUNDCAKE

Crème Fraîche Poundcake image

Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.

Provided by Melissa Clark

Categories cakes, quick breads, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
1 1/4 cups/250 grams granulated sugar, plus more for coating the pan
1 1/2 cups/190 grams all-purpose flour
1 1/2 tablespoons/10 grams cornstarch
1/2 to 1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 eggs, at room temperature
1/3 cup/80 milliliters crème fraîche (or sour cream), at room temperature
1 tablespoon vanilla extract or dark rum
1 1/2 cups/185 grams confectioners' sugar
1 tablespoon vanilla extract or dark rum
2 tablespoons crème fraîche

Steps:

Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

Tips:

Mise en place: Before you start baking, ensure all your ingredients are measured and prepped, and your oven is preheated to the correct temperature.
Use fresh, high-quality ingredients: This will make a big difference in the final flavor of your cake.
Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting: This will help the frosting set properly.

Conclusion:

The lemon crème fraîche chestnut cake is a delicious and elegant dessert that is perfect for any occasion. It is a moist and flavorful cake with a rich and creamy frosting. The combination of lemon and chestnut is a classic flavor combination that is sure to please everyone. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a beautiful and delicious cake. So next time you are looking for a special dessert to impress your friends and family, give this lemon crème fraîche chestnut cake a try.