Citronkladdkaka

Ingredients

• 5¼ ozbuttermelted; plus a little for the tin
• 6⅓ ozsugar
• 3egg
• 4⅔ ozflourplus a little for the tin
• 2lemonzest finely grated, juice squeezed
• 2 tspvanilla sugar
• 1 pinchsalt
• icing sugarfor dusting
• ¾ cupcreamlightly whipped, for serving (optional)
• 5 ozwhite chocolatechopped, melted in the warm butter (optional)

Method

1. Prepare oven and tinHeat the oven to 345 °F. Butter a springform tin of about 22–24 cm and dust it with flour.
2. Melt the butterMelt the butter in a small pan. If you like, add the chopped white chocolate and stir over low heat until it has melted into the butter.
3. Prepare the lemonsWash the organic lemons in hot water, finely grate the zest and squeeze the juice.
4. Whisk the eggsWhisk the eggs with the sugar and vanilla sugar until pale and creamy.
5. Mix the batterStir in the melted butter, lemon zest, lemon juice and salt. Add the flour and fold it in briefly, just until the batter is smooth.
6. Bake the cakePour the batter into the tin and bake for 15–25 minutes, until the edge is set and the centre still gives softly when touched.
7. Cool and restLeave the cake to cool in the tin. Chill it in the fridge if you like, or cover it and let it rest until the next day.
8. Dust and serveDust with icing sugar just before serving and serve with lightly whipped cream.

Tips and variations

White chocolate melted into the warm butter makes the cake sweeter and even moister. For a firmer, lightly browned cake, bake it for 30–40 minutes. For a quicker version, stir all the ingredients together into a smooth batter in one go instead of whisking the eggs first. To dress it up, spread the cold cake with lemon curd and decorate it with a cream of whipped cream, cream cheese and icing sugar, finished with a little lemon zest and mint. Classic kladdkaka is made with dark chocolate and cocoa instead of lemon. Serve it the day after baking, well chilled, with a spoonful of cream alongside your fika coffee.