Introducing the delightful Weekend Citron, a lemon-infused cake coated with a beautiful lemon glaze. Bursting with zesty flavors, this refreshing cake is perfect for entertaining or as a thoughtful gift.
Ingredients
Lemon Cake:
- 100g unsalted butter
- 80g granulated sugar
- 2 eggs
- 1 lemon, zested
- 1 tablespoon lemon juice
- 90g all-purpose flour
- 10g bread flour
- 20g almond flour
- 1/2 teaspoon baking powder
Lemon Glaze:
- 150g powdered sugar
- 30g lemon juice
- Garnish: pistachios or lemon peel (as needed)
Tools
- Pound cake mold
- Mixing bowls
- Hand mixer
- Rubber spatula
- Palette knife
Preparation
- Bring butter and eggs to room temperature.
- Line the mold with parchment paper (if using a non-stick or silicone-coated mold, butter is sufficient).
- Sift all the flour for the cake together.
- Preheat the oven to 160°C (320°F).
Lemon Cake
- Wash the lemon, squeeze, and strain the juice. Zest the skin using a lemon zester or grater. Squeeze 2 lemons for enough juice for the glaze.
- In a bowl, cream together softened butter and granulated sugar using a hand mixer until light and fluffy.
- Gradually add beaten eggs to the butter-sugar mixture, incorporating slowly to prevent separation.
- Add 20% of the sifted flour, lemon juice, and lemon zest to the mixture, and combine using a hand mixer.
- Fold in the remaining flour using a rubber spatula until just combined, avoiding over-mixing.
- Transfer the batter to the prepared mold, smooth the top, and bake for approximately 45 minutes. Adjust the cooking time according to your oven.
- After 15 minutes in the oven, quickly remove the cake, score its surface with a knife, and return it to the oven. This creates a pleasant cracking pattern on top. Check for doneness with a skewer.
- Once baked, remove the cake from the mold, flip it upside-down, and let it cool. Store in a large plastic bag and finish the next day for best results.
Lemon Glaze and Finishing
- If you prefer a flat top, trim off the raised portion of the cooled cake.
- In a bowl, combine lemon juice with the powdered sugar until smooth and thick.
- Place the cake (cut side down) on a wire rack with plastic wrap underneath.
- Spread the glaze over the top and sides of the cake, using a palette knife for even coverage.
- While the glaze is still wet, garnish with lemon zest and pistachios.
To avoid damaging the glaze, transfer the cake to a plate either immediately after glazing or once it has fully set. The glaze should harden in 15-30 minutes, depending on humidity.
Enjoy your refreshing lemon cake!