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German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen

German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen

By Lorenzo Bruno
0’ Prep time
45’ Cook time
45’ Total time
714 Calories
8 Serving

Summary

German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen is a lacto ovo vegetarian recipe with 8 servings. For $1.14 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 30g of fat, and a total of 715 calories. 1 person were impressed by this recipe. This recipe is typical of European cuisine. It works well as an affordable dessert. If you have baking powder, lemons, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 32%. Try Cranberry Meyer Lemon Bundt Cake with Lemon Glaze, Lemon Cranberry Cake, and Meyer Lemon-Cranberry Bundt Cake for similar recipes.
Lorenzo Bruno 0 Followers

Step by Step

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Step 1

Grate the zest of two lemons, careful that you are grating only the coloured part of the rind. And squeeze the lemon to extract 11 tablespoons of juice. Grease and flour a 32x11 cm loaf pan. Preheat the oven to 180C/350F. Whisk together the flour and baking powder in a bowl.
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Step 2

Cream the butter, sugar and pinch of salt with a hand-held beater until light and fluffy. Add in eggs one at a time, alternately mixing in a tablespoon of flour mixture after each addition. Pour in the whipping cream, and then 8 tablespoons of lemon juice and finely grated zest. Fold to combine. Sift in the rest of the flour mixture and gently stir to combine. Finally fold the dried cranberries into the batter.
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Step 3

Pour the batter into the prepared loaf pan. Place the pan on the lower second rack and bake for about 80-90 minutes. After 35 minutes, cover the cake with a foil greased with butter. Remove and cool the cake in the tin briefly. Then remove the cake from the tin and allow it to cool completely.
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Step 4

Sift the powdered sugar in a bowl and add in the rest of lemon juice. Stir to combine. Pour evenly over the cake. Allow the glaze to set before slicing and serving.

Ingredient

  • Table Salt
    Table Salt
    0.5 teaspoons
  • Butter
    Butter
    226.8 grams
  • Lemon
    Lemon
    3
  • Egg
    Egg
    6
  • Sugar
    Sugar
    226.8 grams
  • Dried Cranberries
    Dried Cranberries
    175 grams
  • Baking Powder
    Baking Powder
    2 teaspoons
  • Wheat Flour
    Wheat Flour
    375 grams
  • Powdered Sugar
    Powdered Sugar
    150 grams
  • Whipping Cream
    Whipping Cream
    75 milliliters

Nutrition Facts

View nutrition facts
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