food.com

Getränkter Zitronencake (Swiss Lemon Loaf)

5.0(8)

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

by tigerduck·published 2006-05-30

Quick Breads

Servings

1 loaf

Total time

1h 30m

prep 25 min

Calories / serving

4456 kcal

Ingredients (9)

serves

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

Instructions (10 steps)

01The 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.
02Beat the butter.
03Add 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.

04Add the zest of the two lemons.

05Mix flour, baking powder and salt in a separate bowl. Then mix into the other ingredients. Don't use an electric mixer for this.

06Generously butter your loaf pan (see point 1) and pour the batter into it.

07Bake on the middle shelf of your oven at 180°C/355°F for 60-65 minutes.

08Cool cake slightly after it has baked.

09Mix all ingredients for the glaze.

10Use a knitting needle and make plenty of wholes into the loaf and pour the glaze over the cake.

Nutrition (per serving)

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.

Getr&auml;nkter Zitronencake (Swiss Lemon Loaf)