Lemon Drizzle Loaf Cake von Food with Style, fertig angerichtet
Cake

Citronkage med glasur

En dejlig saftig citronkage med intens citrussmag - perfekt at bage i forvejen og endnu bedre dagen efter.

Del
Bagetid 45 minutter

Ingredienser

Fremgangsmåde

  1. 1
    Forvarm ovnen til 175°C (350°F), over- og undervarme. Smør og mel formen, eller beklæd den med bagepapir.
  2. 2
    Pisk smør, sukker og vanilje cremet i 2-3 minutter. Tilsæt æggene ét ad gangen, og rør derefter den revne citronskal i.
  3. 3
    Bland hvedemel, bagepulver og salt. Rør skiftevis de tørre ingredienser og mælken og citronsaften i dejen.
  4. 4
    Hæld dejen i den klargjorte form, og bag kagen i 45-55 minutter, til en tandstik stukket ind i midten kommer op med enkelte fugtige krummer.
  5. 5
    Prik kagen flere steder med en grillspyd, mens den stadig er varm. Rør citronsaft og flormelis sammen til citronsirup, og fordel den langsomt over kagen med en ske.
  6. 6
    Lad kagen køle helt af.
  7. 7
    Til citronglasuren røres flormelis med citronsaft, til den er tyk, men flydende. Kom glasuren i en sprøjtepose, og fordel den i tynde striber over kagen. Lad glasuren tørre helt.

Video

Lemon Drizzle Loaf Cake Questions

You can, but it noticeably flattens the result, since lemon juice appears three times here: in the batter, in the syrup, and in the glaze. Bottled juice tends to taste dull and slightly bitter, so the cake loses the bright note that carries it. If you only have bottled juice, at least use a fresh organic lemon for the zest, which is where much of the aroma sits.

Usually the cake was underbaked or the oven door was opened too early. Bake for the full 45-55 minutes and only test at the end: a toothpick should come out with a few moist crumbs, not wet batter. A second cause is over-beating after adding the flour, so mix the dry ingredients alternately with the milk and lemon juice only until just combined.

The lemon syrup soaked into the hot cake keeps it moist for several days, so store it well wrapped or in an airtight tin at room temperature rather than in the fridge, where it dries out and firms up. Keep the glaze intact and cut slices only as needed, since cut surfaces dry fastest. The loaf also freezes well without the glaze; glaze it after thawing.

Yes, and it often tastes better on day two once the syrup has fully spread through the crumb. Bake the cake, poke it while hot, and spoon over the syrup as described, then let it cool completely and leave it wrapped overnight. Mix the powdered sugar and lemon juice for the glaze fresh the next day and pipe it on shortly before serving, so the lines stay crisp and white.

For a dairy-free version, a firm plant-based block butter and any unsweetened plant milk both work, as the 80 ml of milk mainly loosens the batter. Avoid liquid margarine or oil in place of the 180 g butter: the recipe relies on beating butter and sugar for 2-3 minutes to whip in air, and a liquid fat will not hold it. Whatever you use, it should be genuinely soft but not melted before you start creaming.

lækker, testet og klar til at inspirere

Udforsk 400+ Lækre Opskrifter

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mandelcroissantkage

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Mandelcroissant galette

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Abrikoskager