Spongy lemon cake with lemon glaze. This cake is probably the spongiest cake ever! So delicious, fresh and sour and really easy to bake. The cake is brushed with a sour liquid lemon glaze, which seeps into the cake, making it even more spongy. Lemon is a really nice raw ingredient that can be used in both the salty and the sweet kitchen. I have several recipes with lemon here on the blog: Lemon cheesecake, gluten free lemon moon cake, lemon fromage and many more. This lemon cake is perfect to serve for afternoon coffee or as a nice feature of a cake buffet. Enjoy!
Ingredients
Lemon cake
275 g butter, softened
300 g ordinary sugar or cane sugar
2 tsp. vanilla sugar
300 g all-purpose flour
6 eggs
2 tbsp. baking powder
4 tbsp. creme fraiche, (preferably 38 %, but 18 % can be used, too)
Zest of 2 lemons
Juice of 1 lemon
Lemon glaze
185 g confectioner’s sugar
Juice of 1 lemon
Approach
Lemon cake
Heat the oven to 180 C convection.
Put all the ingredients in a mixing bowl and whisk the batter to a uniformly smooth batter for about 2 minutes. It doesn’t matter if the batter separates, it will still be good. Line a bread mold (mine is 3 L) with baking paper so there is baking paper on the long sides. Grease the short ends with butter. Pour the batter into the mold and bake the cake for 45-50 minutes. Use a meat thermometer to check if the cake is baked. Allow the cake to cool slightly while you make the glaze.
Lemon glaze
Stir the lemon juice into the confectioner’s sugar to form a runny glaze. Add more icing or more lemon juice if needed. The glaze just needs to be runny.
Poke the lemon cake with a wooden skewer or something like that, so there are lots of little holes. Brush the glaze on the cake so it can soak into the cake. Cut the cake into slices and serve it immediately. You can also wait to cut the cake into slices and refrigerate it until serving. Enjoy!
