Getrnkter Zitronencake Swiss Lemon Loaf Food

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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

LEMON LOAF CAKE RECIPE BY TASTY



Lemon Loaf Cake Recipe by Tasty image

Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.

Provided by Katie Aubin

Categories     Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
  • Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
  • In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
  • Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
  • Transfer to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams

SWISS ZITRONEN KUCHEN (LEMON LOAF)



Swiss Zitronen Kuchen (Lemon Loaf) image

I learned this recipe from a family when I was living in Switzerland. I didn't have much experience as far as making loaves, but this recipe turned out almost right away and soon became a favourite. The lemon drizzle makes for a nice burst of lemon flavour in the moist loaf. It also tastes really good warm or cooled down! The only problem is that the ingredients are all measured in grams, since I just use a scale. Sorry for the inconvenience...but enjoy!

Provided by Ruki Nox

Categories     Dessert

Time 1h30m

Yield 1 loaf, 6-7 serving(s)

Number Of Ingredients 9

200 g soft butter
200 g sugar
1 pinch salt
2 grated lemons, rind of
4 eggs
200 g flour
1 tablespoon baking powder
50 g icing sugar
2 lemons, juice of (they can be same as the 2 lemons used for rind.)

Steps:

  • For the loaf: In a large bowl, whip butter.
  • Stir in sugar, salt, and lemon rind. Whisk well, until batter is smooth and lighter in colour.
  • Add the eggs and whisk well again.
  • Sift the flour and baking powder into the batter, and stir until well combined.
  • Place the batter into a greased bread pan, and make a long cut through the center, lengthwise. If the batter is too liquidy, the slit will disappear in the oven, so if necessary add a small amount of flour. Make sure the cut is deep and not just on the surface.
  • Bake 60 minutes at 180 degrees Celsius, until the loaf is golden and a skewer comes out clean. Depending on your oven, you may have to put tin foil over the pan for the last 30 minutes so the top of the bread doesn't burn.
  • For the drizzle: Mix together icing sugar and lemon juice.
  • When the loaf is finished baking, Remove it from the pan and place it on a plate or platter.
  • Take a skewer and make deep holes all over the loaf. The more holes there are, the more moist and lemony the loaf will taste. I usually do as many as possible.
  • Take the drizzle and pour it all over the top of the loaf, careful to let a lot soak through the one long cut, as well as into the small holes.

Nutrition Facts : Calories 574.4, Fat 30.5, SaturatedFat 18.1, Cholesterol 212.2, Sodium 445.8, Carbohydrate 69.2, Fiber 1, Sugar 42.2, Protein 8

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

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

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