If there is something more mood-boosting than citrus and a good joke, let me know. Zitronenkuchen are an easy, classic German lemon cake that you and your kids will absolutely love!
About this Recipe
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Scroll down for more Zitronenkuchen talk if you want to bypass my status quo update.
We're officially on Day 4 of 30 of the 'Stay At Home' mandate in Kansas City. That means no direct social contact to anyone other than your roommates (for me that's Jason, my husband, Zoë, my 18-month-old, and Bolt, our dog), and as little leaving the house as possible. I have been trying to fall into a routine with a daily online barre workout, doing a better job at planning out meals, so I don't have to go to the store as often, and sending video messages to friends on Marco Polo to feel less isolated. All of my client meetings (in case you didn't know, I am an independent college planner) have been moved to Zoom meetings that I hold in the late afternoon after Jason gets home from working on our house, which by the way has slowed a little in progress with all non-essential businesses closing, but we're still targeting a June move-in date (I am thinking July).
Anyways, life has changed quite a bit, and we're adjusting. I love change, so to me (so far), the adjustments haven't been a problem, but I do know that it's getting a bit harder to make the everyday life more exciting (which is why I have a bread proofing box for why first sourdough experiment and a mini LED garden with bear's garlic and cactus seeds coming my way via mail). What I find fascinating are all of the amazing hobbies my friends are having time to focus on more than usual, like gardening, sewing, reading, cooking and baking. When I go for a walk outside, people greet you with a smile and a warm hello more than ever (something that even my mom in Berlin is witnessing - and believe me, that just doesn't happen in Germany). People yearn for connection and those special moments during this isolating time. Be that person that bakes some cake for a friend, leaving it on her door step as a sweet surprise. A few slices of these Zitronenkuchen would be a great choice!
This fluffy, German lemon sheet cake is mood and immune boosting with loads of lemon and comes together in just 10 minutes (plus baking time).
Scroll on down for the recipe, now in printable version.
Who said we needed to leave the immune boosting solely to an innocent slice of cake? Work double duty by shaking up this tart, little martini using Bepi Tosolini Limone, an Italian lemon liqueur combining sweet and tart citrus notes with herbs like mint and sage. Make a toast to Italy's people in quarantine with this lemon martini and celebrate the simple things in life.
To make, simply shake together the following ingredients with some ice, then pour into a martini glass:
- 2.5 oz good vodka (such as Mamont)
- 2 oz Bepi Tosolini Limone (Italian lemon liqueur)
- 2 tablespoon fresh squeezed lemon juice
To find out where Bepi Tosolini (also available in Amaretto, Herb, Wild Strawberry and Coffee) is available in your area, use this simple product finder.
more Simple German Cake recipes
I don't know a German that doesn't love Sauerkraut. Next comes a recipe that simply enhances Sauerkraut by adding a few helpers like onions and bacon. Make sure to subscribe to my blog now, so you're not missing out when this new Sauerkraut post goes live!
Zitronenkuchen: German Lemon Cake
- 330 g Butter room temperature
- 330 g sugar
- 330 g flour
- 3 lemons organic
- 6 eggs room temperature
- 16 g baking powder
- 200 g powdered sugar
- 1 pinch salt ⅛ tsp
- extra butter for greasing the sheet pan
- Zest the peel of the 3 organic lemons, then juice the lemons, reserving the juice of one of the lemons for the glaze.
- Separate the whites from the yolks, then beat the whites with a pinch of salt until stiff.
- Beat the butter until creamy and almost white, then add the sugar until incorporated and then the egg yolks. Beat until creamy, then add the lemon zest of 3 lemons and juice of 2.
- Sift the flour with the baking powder, and fold into the butter-egg-mixture. Finally, fold in the beaten egg whites.
- Grease the baking sheet (I also covered the bottom with parchment paper), and distribute the batter evenly using a rubber spatula.
- Bake at 190°C/375°F for about 20 minutes or until the cake is starting to turn a golden color on the surface.
- In the meantime, mix together the powdered sugar with the remaining lemon juice and distribute over cake right after removing it from the oven. It's best to make this cake one day ahead of time to allow the lemon flavor to really shine in this cake. Cover and store in the fridge for up to several days (if you can keep it around for that long).
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
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