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1
Heat oven to 350 degrees.
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2
Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper.
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3
Grease paper.
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4
Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth).
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5
Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed.
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6
Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds).
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7
With fork, break segments into 1-inch pieces.
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8
Sift flour, superfine sugar and baking powder into the bowl of an electric mixer.
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9
Begin mixing on low speed, then add creme fraiche or cream.
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10
Increase speed to medium, and beat in eggs, one at a time, then butter.
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11
Gently fold lemon segments and juices and 3 tablespoons zest into batter.
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12
Scrape into pan, and bake 15 minutes.
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13
Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer.
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14
Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
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15
Meanwhile, juice the remaining 6 lemons.
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16
Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water.
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17
Bring to a simmer, and cook, stirring, until sugar dissolves.
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18
Stir in lemon juice and remaining zest, and let cool.
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19
When cake is done, put pan on a wire rack for 30 minutes.
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20
Raise oven to 350 degrees.
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21
Unmold cake, and transfer it to a pie pan or deep dish.
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22
Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup.
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23
Carefully turn cake upside down in syrup, and squeeze a bit more.
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24
Put cake on a baking sheet; return to oven for 10 minutes.
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25
Cool on a rack.
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26
To serve, lightly toast 1/2-inch slices of the cake.
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27
If desired, put raspberry coulis on each serving plate.
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28
Place two slices of cake on top and a scoop of mint ice on top of cake.
