Lemon Cake Weekend Citron

Name: *Lemon Cake Weekend Citron*
Yield: 1 loaf pan
Cuisine: American
Ingredients: Zest of 1 lemon; 1 tablespoon lemon juice; 7 tablespoons (100 grams) butter; 7 tablespoons (90 grams) sugar; 3/4 cup (100 grams) cake flour; 3 tablespoons (20 grams) almond flour; 2 medium eggs; 1/2 cup (60 grams) powdered sugar; 1 tablespoon lemon juice; 1/2-1 tablespoon water (to taste)

olive leaf @cook_40066665

Heartfelt thanks for being inducted into the Hall of Fame♡ This is a refreshing and delicious cake with the lovely name “a yellow jewel cake to enjoy with someone special on the weekend.”

The origin of this recipe
I wanted to eat a cake made with delicious lemons, so I referred to many books and recipes and arrived at this combination.
The outside is crispy, and the inside is tender. It's a refreshing and addictive taste♪

Heartfelt thanks for being inducted into the Hall of Fame♡ This is a refreshing and delicious cake with the lovely name “a yellow jewel cake to enjoy with someone special on the weekend.”

olive leaf @cook_40066665

Heartfelt thanks for being inducted into the Hall of Fame♡ This is a refreshing and delicious cake with the lovely name “a yellow jewel cake to enjoy with someone special on the weekend.”

Saved

Ingredients

1 loaf pan

Zest of 1 lemon
1 tablespoonlemon juice
7 tablespoons (100 grams)butter
7 tablespoons (90 grams)sugar
3/4 cup (100 grams)cake flour
3 tablespoons (20 grams)almond flour
2medium eggs
Lemon Glaze
1/2 cup (60 grams)powdered sugar
1 tablespoonlemon juice
1/2-1 tablespoonwater (to taste)

Saved

Steps

1

Mix the butter, softened to room temperature, until it becomes pale. (If using straight from the fridge, microwave the butter for about 30 seconds.)
2

Add the sugar to the well-mixed butter and mix thoroughly until fluffy. (You can use a hand mixer.) The key is to mix well!
3

Gradually add the beaten eggs, mixing well each time. The mixture will become quite fluffy when the eggs are added.
4

Wash the lemon well and grate the zest. Add the grated zest and lemon juice to the mixture from step 3 and mix well again.
5

Add the sifted cake flour and almond flour, and fold with a spatula until the mixture is glossy.
6

Pour the batter into a loaf pan and bake in a preheated oven at 350°F (180°C) for 35-40 minutes, checking occasionally. It's done when a skewer comes out clean.
7

Remove from the pan immediately after baking and let it cool.
8

Add lemon juice to the powdered sugar, then add half of the water and mix well. Adjust the consistency by adding more water until it becomes syrupy, as shown in the picture.
9

Generously brush the cooled cake with the lemon glaze made in step 8.
10

Once the glaze has dried, it's ready to serve!
11

March 18, 2010
Reached 10 recipe reviews (*´▽｀)
Thank you!
12

April 15, 2012
Reached 100 recipe reviews (´▽`)
Thanks to everyone ♥
Truly, thank you so much ♥
13

※Ponpokocchi-san
I mistakenly published without a comment m(> <)m
I was very happy with the review! Thank you
14

December 30, 2013
Reached 600 recipe reviews (*´▽｀*)
Thanks to everyone ♥
15

February 14, 2014
Achieved 700 reviews on this holy day.
Thank you always, everyone (*´艸`)♥
16

April 11, 2014
Reached 800 reviews! I sincerely thank everyone who always makes this recipe ♥
17

June 7, 2014
Reached 900 reviews!
Thank you always, everyone (´▽`)♥
18

February 7, 2015
Reached 1000 reviews! Inducted into the Hall of Fame♡
I sincerely thank everyone who made this recipe♡
19

Due to a busy personal life, I can no longer respond to reviews, so please forgive the lack of comments. I sincerely thank everyone!