This refreshing swedish lemon cake is originally called Citronkladdkaka. Kladdkaka are compact, flat cakes that are firm on the outside but soft and sticky on the inside. The classic Swedish kladdkaka is a chocolate cake, but they come in all kinds of flavours. They are very simple to prepare and easy to make. This recipe is also designed for a small cake, so use a springform tin with a diameter of 20 cm.
Recipe for Swedish lemon cake (Citronkladdkaka):
Ingredients for a 20cm diameter springform tin
120g butter
1 large organic lemon
2 eggs
170g sugar
1-2 tsp vanilla sugar or vanilla flavouring
110g wheat flour (no self rising flour!)
Icing sugar for dusting
Baking paper and flour for the tin
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line the springform tin with baking paper and dust with flour.
- Melt the butter and leave to cool slightly. Grate the zest from the lemon and squeeze out the juice.
- Beat the eggs with the sugar and vanilla sugar until a light yellow foamy mixture forms.
- Then add the flour, lemon zest and juice and the melted butter to the egg mixture and mix well.
- Pour the batter into the tin and bake in the oven for about 25 minutes. Allow to cool well, remove from the tin and sprinkle thickly with icing sugar.
The cake must cool well before you remove it from the tin, otherwise it will break very easily and fall apart when you cut it. If you like it even more lemony, you can also cover the cooled cake with a glaze made from lemon juice and icing sugar instead of icing sugar. Please do not use self rising flour, The recipe does not require any leavening agents.
Have fun trying it out and bon appétit! Have a look at my other blog posts too. If you would like to be regularly informed about new posts, please subscribe to my RSS feed using the corresponding button at the end of this post. You can also share and forward the post here.