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

Sitronkake med sitronglasur

En herlig saftig sitronkake i form med intens sitrussmak - perfekt å lage på forhånd, og enda bedre dagen etter.

Del
Steketid 45 minutter

Ingredienser

Fremgangsmåte

  1. 1
    Forvarm ovnen til 175°C (350°F), over- og undervarme. Smør og strø formkaken med mel, eller kle den med bakepapir.
  2. 2
    Pisk smør, sukker og vanilje i 2-3 minutter til det blir luftig og kremet. Tilsett eggene ett om gangen, og rør deretter inn det revne sitronskallet.
  3. 3
    Bland hvetemel, bakepulver og salt. Vend de tørre ingrediensene inn i røren vekselvis med melken og sitronsaften.
  4. 4
    Hell røren i den klargjorte formen og stek i 45-55 minutter, til en kakepinne stukket ned i midten kommer opp med noen få fuktige smuler.
  5. 5
    Prikk kaken flere ganger med en grillpinne mens den fortsatt er varm. Rør sammen sitronsaft og melis til sitronsirup, og skje den sakte over kaken.
  6. 6
    La kaken bli helt kald.
  7. 7
    Til sitronglasuren rører du melis sammen med sitronsaft til den er tykk, men fortsatt rennende. Ha glasuren i en sprøytepose og sprøyt den over kaken i tynne striper. La glasuren stivne 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.

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