Klassieke citroencake

Ingredients

• 200 g unsalted butter, softened
• 200 g fine granulated sugar
• 4 eggs (M)
• 200 g self-raising flour (or plain flour with 2 tsp baking powder)
• 1/2 tsp salt
• 2 tsp baking powder (if using plain flour)
• 100 g crème fraîche
• 2 lemons (zest and juice)
• 150 g powdered sugar (for the glaze)
• 2 to 3 tbsp lemon juice (for the glaze)

Instructions

1. 1

   Preheat the oven to 175 degrees Celsius (conventional heat). Lightly grease the tin with butter and dust it with a little flour.Finely grate the zest of both lemons and then juice them. Set the juice aside.Beat the softened butter together with the sugar in a large bowl until light and creamy. This takes about 3 to 4 minutes with a mixer.Add the eggs one at a time while continuing to mix. After each egg, give it a moment to incorporate before adding the next.Stir the lemon zest and 3 tablespoons of lemon juice into the butter mixture.Sift the flour, baking powder and salt over the bowl. Fold these gently into the batter, alternating with the crème fraîche, until you have a smooth, airy batter.Pour the batter into the prepared tin and smooth the top. Place the tin in the centre of the oven and bake the cake for 50 to 55 minutes until golden and cooked through. Insert a skewer into the centre: if it comes out clean, the cake is done.Let the cake cool in the tin for 10 minutes, then carefully remove it and transfer to a cooling rack.Make the glaze: mix the powdered sugar with enough lemon juice to form a thick but spreadable glaze. Taste to check the sweet-tart balance.Pour the glaze over the completely cooled cake and let it set for about fifteen minutes. Slice and serve. Enjoy.