Weekend Citron Cake

 

Weekend Citron Cake - Today, I made a Weekend Citron Cake. It is named that way because when you eat it, you feel like it's the weekend! 

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Ingredients(Egg) (23cm x 13cm x 9 cm Pound Cake Mould) Cake - 150g Unsalted butter - 1 lemon (for lemon zest) - 135g Caster sugar - 150g Egg - 150g Cake flour - 7.5g Baking powder - 45g Lemon Juice - 3g Salt(optional) - 3 tsp Vanilla extract Glaze - 90g Powdered Sugar - 20g Lemon Juice -10g Water Instructions (Egg) 1. Take a clean lemon and shred it to take out the zest(yellow part). Do not shred the white part under the peel, because that part is extremely bitter. Transfer this into the caster sugar and whisk until combined. Set aside. 2. Take 150g of room temperature butter, and loosen it up with the spatula. (The best temperature for butter is between 13~18 degrees celsius or 55~64 degrees fahrenheit. If you press the butter with your finger, there will be a slight resistance and a bit of a cold feeling.) 3. Whip the butter until it goes from a yellow color to a pale color. It should be fluffy and airy. Add sugar 3 ~ 4 times to butter , increase the volume, and whip until the color of butter turns white. It's good to add salt at this time if you would like a balance of flavor. 4. Beat the eggs. (They should also be at room temperature, so leave them out about 45 min before baking.) Divide the eggs at room temperature 10 times and add them gradually while you whip the butter so that the batter is not separated and creamy emulsified. If the eggs are too cold and added at once, the batter will become seperated. 5. Add the cake flour, baking powder and fold gently with spatula. 6. Add in the room temperature lemon juice and fold gently with a spatula. 7. Put the batter in the greased mold with parchment paper, and bake at 160 degrees celsius (320 fahrenheit) for 20 minutes. Then change the temperature to 171 degrees celsius(340 fahrenheit) and bake it for 30~35 more minutes. 6. Allow it to cool for 30 minutes before removing parchment, and cool overnight before frosting. 7. Mix the lemon juice, water, and powdered sugar together to form the glaze. Spoon it onto the cake, covering the cake. Add lemons for decoration(optional). 8. Let the glaze harden for about 30 minutes. Enjoy! Ingredients(Eggless) (23cm x 13cm x 9 cm Pound Cake Mould) - 180g (1 ½ cup) cake flour or all-purpose flour - 1 ½ tsp baking powder - 1/4 tsp baking soda - ½ tsp salt - 150g (3/4 cup) fine sugar - 75g (1/3 cup) vegetable oil - 60g (1/4 cup) plain non-sugar yogurt - 1 ½ tsp lemon extract or 3 tablespoons lemon juice - 80ml (1/3 cup) whole milk Glaze -90g Powdered Sugar -20g Lemon Juice -10g Water Instructions (Eggless) : 1. Take a clean lemon and shred it to take out the zest(yellow part). Do not shred the white part under the peel, because that part is extremely bitter. Transfer this into the caster sugar and whisk until combined. Set aside. 2. Sift the dry ingredients in a medium bowl and set aside. 3. In a large bowl, whisk the sugar, oil, yogurt, and lemon extract(or lemon juice). 4. Slowly fold in ⅓ of the dry ingredients until just combined. Then add ⅓ of the milk, and mix it in. Repeat until all the ingredients are used. 6. Allow it to cool for 30 minutes before removing parchment, and cool overnight before frosting. 7. Mix the lemon juice, water, and powdered sugar together to form the glaze. Spoon it onto the cake, covering the cake. Add lemons for decoration(optional). 8. Let the glaze harden for about 30 minutes.