German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen

Ready in : 45 mins

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%.

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

2 teaspoons

butter

0.5 pound

cranberries

175 grams

eggs

6

german#405 flour

375 grams

lemons

3

powdered sugar

150 grams

salt

0.5 teaspoon

sugar

0.5 pound

whipping cream

75 ml

Cooking in Steps

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.

lemon

all purpose flour

juice

loaf pan

oven
2
Whisk together the flour and baking powder in a bowl.Cream the butter, sugar and pinch of salt with a hand-held beater until light and fluffy.

baking powder

butter

cream

all purpose flour

sugar

salt

whisk

bowl
3
Add in eggs one at a time, alternately mixing in a tablespoon of flour mixture after each addition.

all purpose flour

egg
4
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.

dried cranberries

whipping cream

lemon juice

all purpose flour
5
Pour the batter into the prepared loaf pan.

loaf pan
6
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.

butter

oven

aluminum foil

frying pan
7
Remove and cool the cake in the tin briefly. Then remove the cake from the tin and allow it to cool completely.Sift the powdered sugar in a bowl and add in the rest of lemon juice. Stir to combine.

powdered sugar

lemon juice

bowl
8
Pour evenly over the cake. Allow the glaze to set before slicing and serving.

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German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

2 teaspoons

butter

0.5 pound

cranberries

175 grams

eggs

6

german#405 flour

375 grams

lemons

3

powdered sugar

150 grams

salt

0.5 teaspoon

sugar

0.5 pound

whipping cream

75 ml

Cooking in Steps

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.

lemon

all purpose flour

juice

2 Whisk together the flour and baking powder in a bowl.Cream the butter, sugar and pinch of salt with a hand-held beater until light and fluffy.

baking powder

butter

cream

all purpose flour

sugar

salt

3 Add in eggs one at a time, alternately mixing in a tablespoon of flour mixture after each addition.

all purpose flour

egg

4 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.

dried cranberries

whipping cream

lemon juice

all purpose flour

5 Pour the batter into the prepared loaf pan.

6 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.

butter

7 Remove and cool the cake in the tin briefly. Then remove the cake from the tin and allow it to cool completely.Sift the powdered sugar in a bowl and add in the rest of lemon juice. Stir to combine.

powdered sugar

lemon juice

8 Pour evenly over the cake. Allow the glaze to set before slicing and serving.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

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.

2
Whisk together the flour and baking powder in a bowl.Cream the butter, sugar and pinch of salt with a hand-held beater until light and fluffy.

3
Add in eggs one at a time, alternately mixing in a tablespoon of flour mixture after each addition.

4
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.

5
Pour the batter into the prepared loaf pan.

6
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.

7
Remove and cool the cake in the tin briefly. Then remove the cake from the tin and allow it to cool completely.Sift the powdered sugar in a bowl and add in the rest of lemon juice. Stir to combine.

8
Pour evenly over the cake. Allow the glaze to set before slicing and serving.