- Before starting, allow the butter to reach room temperature and become soft.
- In a large bowl, cream the butter with the sugar, lemon zest and vanilla extract until combined.
- Add in crème fraîche and the lemon juice and beat well on medium speed.
- Add in the eggs, one at a time, so that you can give the batter time to thicken and emulsify.
- Sift the dry ingredients (flour, baking powder and baking soda) into the egg-butter mixture and mix gently on low speed.
- Grease very well a Bundt cake pan and pour in the batter. Bake at 180 degrees for about 30-35min.
- Once ready and cooled, garnish the cake with the lemon icing made with powdered sugar, water and lemon zest.