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

Vlažni kolač s limunom

Predivno vlažan kolač s limunom i intenzivnom aromom citrusa - savršen za pripremu unaprijed, a sutradan je još bolji.

Podijeli
Pečenje 45 minuta

Sastojci

Priprema

  1. 1
    Zagrijte pećnicu na 175°C (350°F), grijanje gore i dolje. Kalup za kruh namažite i pobrašnite ili obložite papirom za pečenje.
  2. 2
    Maslac, šećer i vaniliju miksajte 2-3 minute dok ne postane kremasto. Dodajte jaja jedno po jedno, zatim umiješajte koricu limuna.
  3. 3
    Pomiješajte glatko brašno, prašak za pecivo i sol. Suhe sastojke naizmjenično s mlijekom i sokom od limuna umiješajte u smjesu.
  4. 4
    Smjesu ulijte u pripremljeni kalup i pecite 45-55 minuta, dok čačkalica zabodena u sredinu ne izađe s nekoliko vlažnih mrvica.
  5. 5
    Dok je kolač još vruć, izbockajte ga na više mjesta ražnjićem. Za sirup od limuna promiješajte sok od limuna i šećer u prahu pa ga žlicom polako prelijte po kolaču.
  6. 6
    Ostavite kolač da se potpuno ohladi.
  7. 7
    Za glazuru od limuna pomiješajte šećer u prahu sa sokom od limuna dok ne dobijete gustu, ali još uvijek tekuću smjesu. Glazuru prebacite u slastičarsku vrećicu i u tankim crtama prelijte preko kolača. Ostavite da se glazura potpuno stvrdne.

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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