Best 2 German Lemon Cake Recipes

Indulge in the delectable flavors of German Lemon Cake, a timeless classic that combines zesty citrus notes with a tender, moist crumb. This beloved cake is a symphony of sweet and tangy flavors, perfect for any occasion. Dive into the vibrant world of lemon desserts with our curated collection of recipes, each offering a unique twist on this iconic treat. From the classic German Lemon Cake recipe that captures the essence of this traditional delight to the luscious Lemon Drizzle Cake that bursts with citrusy goodness, these recipes cater to every palate. Explore the delightful Lemon Blueberry Cake that adds a pop of color and flavor, or venture into the realm of gluten-free indulgence with our delectable Gluten-Free Lemon Cake. Discover the secrets behind this beloved dessert and embark on a culinary journey that will leave you captivated.

Let's cook with our recipes!

LEMON CAKE

Lemon Cake image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories dessert

Time 1h30m

Yield 2 (8-inch) loaves

Number Of Ingredients 13

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams

GERMAN LEMON CAKE

German Lemon Cake image

This loaf cake is known in Germany as 'Zitronenkuchen', a dense pound cake with a lemon glaze all over the top and soaked into the cake itself.

Provided by MISS ALIX

Categories World Cuisine Recipes European German

Time 1h35m

Yield 12

Number Of Ingredients 8

Ingredients

1 ⅛ cups butter, softened
1 ¼ cups white sugar
5 eggs
3 tablespoons rum
1 cup all-purpose flour
1 cup cornstarch
⅓ cup lemon juice
1 cup confectioners' sugar

Steps:

Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 49.7 g, Cholesterol 123.3 mg, Fat 19.4 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 11.6 g, Sodium 153.1 mg, Sugar 31.4 g

Tips:

Use fresh lemons for the best flavor. Lemons that are starting to turn brown or have soft spots will not produce as much juice or zest, and the cake will not have as much lemon flavor.
Zest the lemons before you juice them. This will help to release the essential oils from the lemon peel, which will give the cake a more intense lemon flavor.
Use unsalted butter so that you can control the amount of salt in the cake. Salted butter can make the cake too salty, especially if you are using salted nuts or frosting.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

German Lemon Cake is a delicious and refreshing cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright lemon flavor and moist, tender crumb, this cake is sure to be a hit with everyone who tries it.