CAKE AU CITRON a la Michel Roux
Preheat the oven to 200 C/fan 180C. Grease a 450g loaf tin and line it with baking paper.
Beat the softened butter, creme fraiche and sugar in a bowl until creamy.
Add the eggs one at a time, whisking well.
Mix the flour and the baking powder, lemon juice and zest in a bowl, then fold this into the wet ingredients.
Pour the mixture into the prepared loaf tin and bake for 40 minutes.
Remove the cake from the oven and leave it to cool in the tin for 5 minutes.
Turn it out on to a wire rack to finish cooling.