
"La terre rit en fleurs"
(Earth laughs in flowers)
~Ralph Waldo Emerson
Là où le Tour Eiffel est seulement un rêve loin...

1.) To make the cake, position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.
2.) Sift the flour, baking powder, baking soda, and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
3.) Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
4.) Meanwhile, make the syrup. Bring the lemon juice, zest, and sugar, to a biol over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.
5.) Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half of the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
Bon appétit!
Look what I found....















