French Cakes Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or two 6-inch pans) with parchment paper and lightly butter the sides.

Combine dry ingredients

In a medium bowl whisk together 1.75 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly distributed.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 3/4 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and flavorings

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Stir in 2 tsp vanilla extract and 1 tbsp lemon zest (if using). The batter may look slightly curdled — that’s okay.

Alternate dry and wet

With the mixer on low, add the dry flour mixture in three additions, alternating with 3/4 cup whole milk in two additions (dry, milk, dry, milk, dry). Mix just until combined after each addition; do not overmix.

Bake

Scrape the batter into the prepared pan(s), smoothing the top. Bake in the preheated oven for 28–35 minutes for an 8-inch pan (or 20–26 minutes for 6-inch pans), until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool

Let the cake cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, then flip right side up to cool completely before glazing, about 1 hour.

Prepare the glaze

In a small bowl whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp melted unsalted butter until smooth. If the glaze is too thick, add lemon juice a few drops at a time until it reaches a pourable but slightly thick consistency.

Glaze the cooled cake

Place the cooled cake on a wire rack over a sheet pan. Pour or spoon the glaze over the center of the cake and gently spread it to the edges, letting it drip down the sides naturally. If using two layers, glaze the top of the assembled cake or pour between layers as desired.

Add toppings

While the glaze is still wet, sprinkle 1/4 cup toasted sliced almonds around the top edge (if using) and arrange 1/2 cup fresh berries or mint for garnish. Let glaze set for at least 20–30 minutes before slicing.

Serve

Slice with a sharp knife wiped between cuts for clean slices. Store any leftover cake covered at room temperature for up to 2 days, or refrigerate up to 4 days (bring to room temperature before serving).