Zitronenschnitten: German Lemon Cake

Zitronenschnitten Recipe with a Lemony, Creamy Filling

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Pool season is almost over and summer is starting to come to an end. Before we unpack our booties and go for "everything pumpkin," let's give summer a proper farewell with a simple, lemony cake. Zitronenschnitten are traditionally only glazed (so feel free to forego the filling), but for extra creaminess and that fluffy surprise center, I also added a simple whipped cream and cream cheese filling. The results are extremely tasty and the effort level is still very low! Whether you serve this cake during Sunday cake and coffee hour or as a casual weeknight dessert, it's sure to make a crowd happy.

German Lemon Cake + Lemon Martini = Perfect Lemon Match!

A light, refreshing lemon cake just begs for a puckery drink companion... made with more lemon of course! This twist on the classic Lemon Drop martini uses Bepi Tosolini Italian lemon liqueur instead of Triple Sec, and the results are totally repeat-worthy! To find out where Bepi Tosolini Limone is available in your area, fill out this simple form on the distributor's website. 

The following Lemon Martini recipe makes one drink:

• 1.5 oz vodka
• .5 oz Bepi Tosolini Limone lemon liqueur
• 1 teaspoon powdered sugar
• ¾ fresh lemon juice
• lemon slice or twist and pure cane sugar for garnish (optional)

Combine first four ingredients in a shaker and fill with ice. Shake for 30 seconds, then strain into a martini glass garnished with sugar rim and lemon twist or lemon slice. Prost!

Up Next: Baked Potatoes German Style!

I LOVE me a good oven-baked potato.. especially when it's served with quark! Stay tuned for this recipe hitting the blog in the next few days by subscribing to receive weekly emails from me - each one with a link to a new German recipe!   For any feedback, comments or suggestions, please also leave me a note below - I would love to hear from you!

Ingredients for about 6 servings:

German Lemon Bar Batter:

• 1.5 c or 3 sticks (350 g) butter
• 1 ¾ c (350 g) sugar
• 1 teaspoon pure vanilla extract
• 6 eggs
• 2 lemons (zest & juice)
• 3 c (350 g) flour
• 1 tablespoon + 1 teaspoon (12 g) baking powder

German Lemon Bar Glaze:

• 2 c (200 g) powdered sugar
• 4 tablespoon lemon juice

German Lemon Bar Filling:

• 7 oz (200 ml) heavy whipping cream
• 3.5 oz (100 g) cream cheese
• ½ c (50 g) powdered sugar
• zest of one lemon
• 1 teaspoon pure vanilla extract

Method:

1. Preheat oven to 350 degrees Fahrenheit. Using an electric mixer, combine all ingredients for the batter and pour onto a rimmed baking sheet prepped with parchment paper on the bottom. Bake for 20 minutes or until a toothpick comes out clean.
2. My cake ended up rather thin because I used a larger size baking sheet. If you would like to layer it like I did, feel free to prepare this filling as well to go in the middle. Otherwise use a smaller baking sheet and use just the glaze on top instead (the more traditional way to serve this). If you wish to prepare the filling, whisk together room temperature cream cheese, vanilla, zest, and powdered sugar. Whip the heavy cream and fold into the cream cheese mixture until combined.  Spread onto the middle of the cooled cake.
3. To make the glaze, sift the powdered sugar, then gradually add some lemon juice until you achieve a thick mixture. Spread onto the cooled cake and allow to set for 15 to 30 minutes.