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Nutrition Facts
Serving Size 1 loaf 1249g Recipe makes 1 loaf) The following items or measurements are not included below: 2 lemons, zest of
Calories 4455
Calories from Fat 2060		(46%)
Amount Per Serving		%DV
	Total Fat 229.0g	352%
	Saturated Fat 135.8g	679%
	Monounsaturated Fat 62.0g
	Polyunsaturated Fat 12.1g
	Trans Fat 0.0g
Cholesterol 1591mg		530%
Sodium 2669mg		111%
Potassium 844mg		24%
Total Carbohydrate 556.8g		185%
	Dietary Fiber 7.3g	29%
	Sugars 353.8g
Protein 59.9g		119%
how is this calculated?

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Getränkter Zitronencake (Swiss Lemon Loaf)

Recipe #170675 | 1½ hours | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: tigerduck
May 30, 2006

This lemon loaf is very popular here in Switzerland and extremely moist!

1 loaf (change servings and units)

Ingredients

250 g butter or 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

Glaze

3-4 lemons, juice of (100ml lemon juice or slightly more)
100 g icing sugar (3 1/2 ounces)

Directions

1
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.
2
Beat the butter.
3
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.
4
Add the zest of the two lemons.
5
Mix flour, baking powder and salt in a separate bowl. Then mix into the other ingredients. Don't use an electric mixer for this.
6
Generously butter your loaf pan (see point 1) and pour the batter into it.
7
Bake on the middle shelf of your oven at 180°C/355°F for 60-65 minutes.
8
Cool cake slightly after it has baked.
9
Mix all ingredients for the glaze.
10
Use a knitting needle and make plenty of wholes into the loaf and pour the glaze over the cake.

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Featured Reviews for This Recipe

From: Crazy Canuck Cook

On Aug 22, 2006

After reading others' comments, I was dissapointed with the result of this loaf. It had a strong egg taste and the texture was like a mushy sponge cake. I converted the measurements to 1 cup each of the butter, sugar, and flour. Perhaps that was my problem. Any suggestions? Plus, I baked my loaf for 40 minutes and the sides were already pulling away from the pan, so I took it out. That may have contributed to the odd texture. Sorry, but the taste and texture just didn't work out!

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From: chefwally

On Jun 17, 2006

Wonderfully moist. I love anything lemon and this will be at the top of my list. I had a standard lemon loaf that I made, but it is now replaced! Thanks.

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From: twissis

On Jun 11, 2006

This cake is so pretty, easy to fix & so easy to eat! I had my 1st piece the moment it was cool enough to come out of the loaf pan. It was light as air, moist & not at all in need of a glaze, for us at least. Thx for posting this, duck. We love it & I just wish I hadn't waited so darn long to make it.

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From: MarraMamba

On Jul 8, 2007

i haven't made this yet, look forward to it but reading "crazy canuck"s question about converting to 1 cup each, don't forget that these are weights and flour is one of the more difficult to convert to cups because of density and type. Posting a flour conversion recipe and will update this when i have it but essentially in this recipe it would have to be 2 cups not 1 cup.

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