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Home Klassieke citroencake

Cake Lemon Baking Vegetarian Classic Birthday

A lemon cake is one of those bakes that instantly makes everyone happy. The bright acidity of the lemon, the soft batter and that crisp glaze on top: this is baking at its best. For a good result you need a reliable cake pans that cooks the batter evenly and lets the cake release cleanly. Bake it for a relaxed Sunday morning, a birthday or simply because you fancy it.

x_ckl_recipe_markerKlassieke citroencake A classic lemon cake with a fresh glaze and a tender crumb. Easy to make, delightful to share. How to make a classic lemon cake? Dessert German 8 servings 20 min 55 min 15 min 1 hour 30 min

Preheat the oven to 175 degrees Celsius (conventional heat). Lightly grease the tin with butter and dust it with a little flour.
Finely grate the zest of both lemons and then juice them. Set the juice aside.
Beat the softened butter together with the sugar in a large bowl until light and creamy. This takes about 3 to 4 minutes with a mixer.
Add the eggs one at a time while continuing to mix. After each egg, give it a moment to incorporate before adding the next.
Stir the lemon zest and 3 tablespoons of lemon juice into the butter mixture.
Sift the flour, baking powder and salt over the bowl. Fold these gently into the batter, alternating with the crème fraîche, until you have a smooth, airy batter.
Pour the batter into the prepared tin and smooth the top. Place the tin in the centre of the oven and bake the cake for 50 to 55 minutes until golden and cooked through. Insert a skewer into the centre: if it comes out clean, the cake is done.
Let the cake cool in the tin for 10 minutes, then carefully remove it and transfer to a cooling rack.
Make the glaze: mix the powdered sugar with enough lemon juice to form a thick but spreadable glaze. Taste to check the sweet-tart balance.
Pour the glaze over the completely cooled cake and let it set for about fifteen minutes. Slice and serve. Enjoy.

Cake Lemon Baking Vegetarian Classic Birthday 200 g unsalted butter, softened 200 g fine granulated sugar 4 eggs (M) 200 g self-raising flour (or plain flour with 2 tsp baking powder) 1/2 tsp salt 2 tsp baking powder (if using plain flour) 100 g crème fraîche 2 lemons (zest and juice) 150 g powdered sugar (for the glaze) 2 to 3 tbsp lemon juice (for the glaze) Loaf pan (23 x 13 cm) Mixing bowl Hand mixer or stand mixer Zester Citrus juicer Sieve Spatula Cooling rack Cake Pans cake-moulds Mixing Bowl mixing-bowl Spatula spatula Pressing & Grating pressing-and-grating Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura MasterClass Cake Pan / Bread Pan - 21 x 11 cm MasterClass ["bake form"] Nordic Ware Cake Pan Gingerbread House Duet Silver - Cast Aluminum - 32 x 17 cm Nordic Ware ["bake form"] Classic Chocolate Cake with Ganache foodies-klassieke-chocoladetaart-met-ganache Korean salt bread foodies-koreaans-zoutbrood Lemon-ricotta quiche with spinach and pine nuts foodies-citroen-ricotta-quiche-met-spinazie-en-pijnboompitten Gluten-free banana bread with walnuts and cinnamon foodies-glutenvrije-bananenbrood-met-walnoten-en-kaneel

Recipe

Klassieke citroencake

A classic lemon cake with a fresh glaze and a tender crumb. Easy to make, delightful to share.

Course	Dessert
Kitchen	German
Servings	8 servings

Preparation time

Preparation time	20 min
Time in oven	55 min
Stiffen up min.	15 min
Total	1 hour 30 min

Equipment

Loaf pan (23 x 13 cm)
Mixing bowl
Hand mixer or stand mixer
Zester
Citrus juicer
Sieve
Spatula
Cooling rack

Ingredients

200 g unsalted butter, softened
200 g fine granulated sugar
4 eggs (M)
200 g self-raising flour (or plain flour with 2 tsp baking powder)
1/2 tsp salt
2 tsp baking powder (if using plain flour)
100 g crème fraîche
2 lemons (zest and juice)
150 g powdered sugar (for the glaze)
2 to 3 tbsp lemon juice (for the glaze)

How to make a classic lemon cake?

Preheat the oven to 175 degrees Celsius (conventional heat). Lightly grease the tin with butter and dust it with a little flour.
Finely grate the zest of both lemons and then juice them. Set the juice aside.
Beat the softened butter together with the sugar in a large bowl until light and creamy. This takes about 3 to 4 minutes with a mixer.
Add the eggs one at a time while continuing to mix. After each egg, give it a moment to incorporate before adding the next.
Stir the lemon zest and 3 tablespoons of lemon juice into the butter mixture.
Sift the flour, baking powder and salt over the bowl. Fold these gently into the batter, alternating with the crème fraîche, until you have a smooth, airy batter.
Pour the batter into the prepared tin and smooth the top. Place the tin in the centre of the oven and bake the cake for 50 to 55 minutes until golden and cooked through. Insert a skewer into the centre: if it comes out clean, the cake is done.
Let the cake cool in the tin for 10 minutes, then carefully remove it and transfer to a cooling rack.
Make the glaze: mix the powdered sugar with enough lemon juice to form a thick but spreadable glaze. Taste to check the sweet-tart balance.
Pour the glaze over the completely cooled cake and let it set for about fifteen minutes. Slice and serve. Enjoy.

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A good tin really makes the difference. Sturdy steel distributes heat evenly, so your lemon cake bakes airy inside and develops a lovely crust on the outside. And with a non-stick coating the cake slides out effortlessly, whole and tasty. That's how baking should be.

Want to bake ahead more often? Choose a tin that's fridge- and freezer-safe. Bake the cake, let it cool, freeze it in the tin and later remove it without stress. Smart planning, always something delicious on hand.

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