Refreshing Lemon Cake: Perfect for Weekends and Gift-Giving

Introducing the delightful Weekend Citron, a lemon-infused cake coated with a beautiful lemon glaze. Bursting with zesty flavors, this refreshing cake is perfect for entertaining or as a thoughtful gift.


Lemon Cake:

  • 100g unsalted butter
  • 80g granulated sugar
  • 2 eggs
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 90g all-purpose flour
  • 10g bread flour
  • 20g almond flour
  • 1/2 teaspoon baking powder

Lemon Glaze:

  • 150g powdered sugar
  • 30g lemon juice
  • Garnish: pistachios or lemon peel (as needed)


  • Pound cake mold
  • Mixing bowls
  • Hand mixer
  • Rubber spatula
  • Palette knife


  1. Bring butter and eggs to room temperature.
  2. Line the mold with parchment paper (if using a non-stick or silicone-coated mold, butter is sufficient).
  3. Sift all the flour for the cake together.
  4. Preheat the oven to 160°C (320°F).

Lemon Cake

  • Wash the lemon, squeeze, and strain the juice. Zest the skin using a lemon zester or grater. Squeeze 2 lemons for enough juice for the glaze.
  • In a bowl, cream together softened butter and granulated sugar using a hand mixer until light and fluffy.
  • Gradually add beaten eggs to the butter-sugar mixture, incorporating slowly to prevent separation.
  • Add 20% of the sifted flour, lemon juice, and lemon zest to the mixture, and combine using a hand mixer.
  • Fold in the remaining flour using a rubber spatula until just combined, avoiding over-mixing.
  • Transfer the batter to the prepared mold, smooth the top, and bake for approximately 45 minutes. Adjust the cooking time according to your oven.
  • After 15 minutes in the oven, quickly remove the cake, score its surface with a knife, and return it to the oven. This creates a pleasant cracking pattern on top. Check for doneness with a skewer.
  • Once baked, remove the cake from the mold, flip it upside-down, and let it cool. Store in a large plastic bag and finish the next day for best results.

Lemon Glaze and Finishing

  • If you prefer a flat top, trim off the raised portion of the cooled cake.
  • In a bowl, combine lemon juice with the powdered sugar until smooth and thick.
  • Place the cake (cut side down) on a wire rack with plastic wrap underneath.
  • Spread the glaze over the top and sides of the cake, using a palette knife for even coverage.
  • While the glaze is still wet, garnish with lemon zest and pistachios.

To avoid damaging the glaze, transfer the cake to a plate either immediately after glazing or once it has fully set. The glaze should harden in 15-30 minutes, depending on humidity.

Enjoy your refreshing lemon cake!