Citron cake recipe

Citron Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a refreshing and tangy dessert? Look no further than this delicious Citron Cake recipe. Bursting with the bright flavors of citrus, this cake is sure to impress your taste buds. With its moist and tender texture, it's the perfect treat for any occasion. So grab your apron and get ready to bake up a zesty delight that will leave you craving for more!

Keywords: Citron cake, recipe, refreshing, tangy, citrus

Citron cake recipe details

Citron cake recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

110 g	butter, unsalted
225 g	caster sugar
2 tbsp	fresh lime zest, or use 1 tbsp each lemon and lime zests
2 medium	eggs, beaten
60 ml	milk
½ tsp	vanilla extract
2 tbsp	fresh lemon juice
2 tbsp	fresh lime juice
½ tsp	lime oil or lime extract,, use additional tsp of lime zest if unavailable
175 g	plain flour
¼ tsp	salt
1 ½ tsp	baking powder
½ tsp	bicarbonate of soda
	For the Glaze:
2 tbsp	fresh lemon juice
2 tbsp	fresh lime juice
60 g	caster sugar

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease and line a 1lb (500g) loaf tin to about an inch or so, 35-45mm above the rim. Lightly grease the lining paper unless silicone paper is used.

Cream butter, sugar, and zest together in a bowl until well blended. Stir in eggs, add vanilla. milk and juices and lime oil (if using). Combine well.

Fold in remaining dry ingredients and blend to a smooth batter.

Spoon batter into prepared tin and bake for 30-35 minutes until evenly browned and the top has cracked. Allow to cool in tin until warm. Remove from tin and allow to continue cooling on a wire rack. Remove lining when barely warm.

To make the glaze: Place juices in a small saucepan and stir in the sugar gradually until dissolved. Allow to cool fully.

To glaze the cake: Glaze when the cake is slightly warm, after removing lining. Place the cake on a plate; use a thin skewer to poke several well-spaced holes into the top of the cake and pour the glaze slowly over, allowing some to drizzle into the cake. Repeat as necessary until all the glaze is used.

Slice to serve when completely cold.

About the recipe:
Citrons are heavily fragrant, closely related to lemons and pomelloes, either bright yellow, yellow-green or yellow-orange when ripe and can vary from about twice the length of a medium lemon to up to the size of a rugby football and about 10lbs (4.5kg) in weight. They tend to have a rough surface, either ridged or knobbly and most are either lemon- or pear-shaped. One even looks like a yellow dahlia gone mad, and has about 25 finger-shaped fruitlets that radiate from the centre. The flesh is very small and insignificant, has little flavour or juice and is usually firmly attached to the skin. They are mainly grown for their skins which are exceptionally thick, candied and sold as citron peel.

You are unlikely to find citrons, but a combination of lemon and lime makes an excellent substitute. If you find a citron, you need a small one only for its zest.

Preparation time:
ca. 40 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a