Swiss Zitronen Kuchen Lemon Loaf Recipes

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GERMAN MINI LEMON CAKES - ZITRONENKUCHEN / ZITRONE MINI-KUCHEN



German Mini Lemon Cakes - Zitronenkuchen / Zitrone Mini-Kuchen image

Provided by Amanda Formaro

Number Of Ingredients 11

1 1/2 tablespoons lemon zest
1/2 cup fresh lemon juice
3 cups unbleached all purpose flour
1 tablespoon baking powder
1 3/4 sticks (14 tablespoons unsalted butter, softened)
1 3/4 cups sugar
pinch of salt
6 eggs
1/3 cup heavy whipping cream
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 F. Line muffin tins with paper liners or spray the cups of a mini muffin tin.
  • Whisk together the flour and baking powder in a bowl. Set aside.
  • In mixer bowl fitted with paddle attachment cream butter, sugar and pinch of salt on medium-high speed until light and fluffy. Add eggs, one at a time, alternately mixing in a tablespoon of flour mixture after each addition.
  • Turn mixer down to medium-low and add the whipping cream, then lemon juice and zest. Turn mixer down to low and gradually add the flour mixture until combined.
  • Divide the batter among the mini muffin cups. Bake mini muffins for 15-17 minutes.
  • Remove and cool in pan on wire rack for 20 minutes. Remove from pan and allow to cool completely.

ZESTY LEMON LOAF



Zesty Lemon Loaf image

This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.

Provided by Kathleen C

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 20

Number Of Ingredients 12

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground ginger
¼ teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
3 tablespoons grated lemon zest
1 ¼ cups buttermilk
½ cup fresh lemon juice
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
  • Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
  • Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
  • Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 44.1 g, Cholesterol 62.2 mg, Fat 10.5 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 173.9 mg, Sugar 29.1 g

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

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

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.

Provided by REBECITA

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g

GETRäNKTER ZITRONENCAKE (SWISS LEMON LOAF)



Getränkter Zitronencake (Swiss Lemon Loaf) image

Make and share this Getränkter Zitronencake (Swiss Lemon Loaf) recipe from Food.com.

Provided by tigerduck

Categories     Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 9

250 g butter (8 7/8 ounces, at room temperature) or 250 g margarine (8 7/8 ounces, at room temperature)
250 g sugar (8 7/8 ounces)
5 eggs, at room temperature
2 lemons, zest of, only
250 g flour (8 7/8 ounces)
2 teaspoons baking powder
1 pinch salt
3 -4 lemons, juice of (100ml lemon juice or slightly more)
100 g icing sugar (3 1/2 ounces)

Steps:

  • The loaf pans in Switzerland are 9-10cm in width and adaptable in length. For this recipe you need to adapt the length to 28-30cm. However, I assume that this recipe will work equally well in a slightly different size of loaf pan.
  • Beat the butter.
  • Add some of the sugar, then an egg. Mix until well incorporated. Carry on with the remaining sugar and eggs the same way. Always make sure that the ingredients are well incorporated.
  • Add the zest of the two lemons.
  • Mix flour, baking powder and salt in a separate bowl. Then mix into the other ingredients. Don't use an electric mixer for this.
  • Generously butter your loaf pan (see point 1) and pour the batter into it.
  • Bake on the middle shelf of your oven at 180°C/355°F for 60-65 minutes.
  • Cool cake slightly after it has baked.
  • Mix all ingredients for the glaze.
  • Use a knitting needle and make plenty of wholes into the loaf and pour the glaze over the cake.

Nutrition Facts : Calories 4455.7, Fat 229, SaturatedFat 135.8, Cholesterol 1591.8, Sodium 2670, Carbohydrate 556.8, Fiber 7.3, Sugar 353.8, Protein 59.9

BEST LEMON LOAF EVER



Best Lemon Loaf Ever image

Seriously amazing lemon loaf cake. It was gone in a few hours. The icing makes it that much better.

Provided by Flower_In_Bloom

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup white sugar
2 tablespoons butter, softened
3 eggs, at room temperature
⅓ cup lemon juice
2 teaspoons lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ cup vegetable oil
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk
½ teaspoon lemon zest
½ teaspoon lemon extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
  • Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
  • While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 60.9 g, Cholesterol 69.3 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.6 g, Sodium 300.4 mg, Sugar 41.9 g

SUPER MOIST VEGAN LEMON LOAF RECIPE BY TASTY



Super Moist Vegan Lemon Loaf Recipe by Tasty image

Here's what you need: vegan butter, almond milk, lemon juice, vanilla extract, sugar, baking soda, baking powder, gluten free all purpose flour, powdered sugar, vegan butter, vegan cream cheese

Provided by Jillian Glenn

Yield 24 servings

Number Of Ingredients 11

¼ cup vegan butter, melted
1 cup almond milk
½ cup lemon juice
1 teaspoon vanilla extract
1 cup sugar
1 teaspoon baking soda
1 ½ teaspoons baking powder
2 ¼ cups gluten free all purpose flour, or regular flour
1 ½ cups powdered sugar
¼ cup vegan butter
4 oz vegan cream cheese

Steps:

  • Preheat the oven to 375.
  • Mix melted vegan butter, almond milk, lemon juice, vanilla, and sugar. Then, add baking soda and baking powder. Mix.
  • Quickly add the flour and mix until combined.
  • Pour the batter into a greased loaf pan and bake for 45 minutes.
  • While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm loaf.

Nutrition Facts : Calories 144 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

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