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

Bizcocho de limón con glaseado

Un bizcocho de limón maravillosamente jugoso con un intenso sabor cítrico: perfecto para preparar con antelación y aún más rico al día siguiente.

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Cocción 45 minutos

Ingredientes

Preparación

  1. 1
    Precalienta el horno a 175°C (350°F) con calor arriba y abajo. Engrasa y enharina el molde alargado o fórralo con papel de hornear.
  2. 2
    Bate la mantequilla, el azúcar y la vainilla durante 2-3 minutos hasta que quede una crema. Incorpora los huevos de uno en uno y añade después la ralladura de limón.
  3. 3
    Mezcla la harina, la levadura química y la sal. Añade los ingredientes secos a la masa alternándolos con la leche y el zumo de limón.
  4. 4
    Vierte la masa en el molde preparado y hornea 45-55 minutos, hasta que al pinchar el centro con un palillo salga con algunas migas húmedas.
  5. 5
    Con el bizcocho aún caliente, pínchalo varias veces con una brocheta. Para el almíbar de limón, mezcla el zumo de limón con el azúcar glas y viértelo poco a poco a cucharadas sobre el bizcocho.
  6. 6
    Deja enfriar el bizcocho por completo.
  7. 7
    Para el glaseado de limón, mezcla el azúcar glas con el zumo de limón hasta obtener una textura espesa pero fluida. Pasa el glaseado a una manga pastelera y decora el bizcocho con hilos finos. Deja que el glaseado cuaje del todo.

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.

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