German Lemon Cake (Zitronenkuchen)
Andrea Potischman | Mar 27, 2024
Sundays are a time for cake in Germany. Many Germans enjoy cake with their afternoon coffee on this day. Although Germans drink coffee during the work week, typically in the late afternoon, Sundays are different. Sundays are a day of rest and even mowing your lawn is forbidden on this day. According to Ladenöffnungszeitengesetz (the German laws governing the hours of trading), even most retail stores must remain closed. So with time on one hand, cakes often get baked on Sundays.
German lemon cake (Zitronenkuchen), is a staple in German bakeries throughout the country. And if you ask anyone who’s German, they will likely tell you their Oma (grandmother) had a special recipe they grew up eating. This classic German lemon sheet cake is moist and airy, topped with a thin irresistible lemon glaze. And perhaps the best part is it comes together effortlessly in less than one hour. This cake is similar in taste to another popular German favorite called a Bee Sting Cake, minus the rich cream filling and almond topping.
The Secret Ingredient
The unexpected ingredient in this fluffy cake is seltzer water. The tiny bubbles that make seltzer such a fantastic beverage, are what makes it a great ingredient in both cooking and baking. Bubbles can do amazing things. Seltzer bubbles create pockets of air which expand when heated, resulting in lighter, fluffier, and airier foods. In the baking world, that translates to a more delicate crumb that is memorable.
Summer is a natural time to begin baking, cooking and even bartending with more citrus. Lemon desserts, of all kinds, with their sweet yet tart notes, are a bright, refreshing way to welcome warmer sunny days ahead, Sundays or otherwise.
German Lemon Cake (Zitronenkuchen)
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 cups sugar;4 eggs
- 2/3 cup vegetable oil
- 2/3 cup seltzer water
- 1 lemon zested
- 2 tablespoons freshly squeezed lemon juice
For the Lemon Glaze:
- 1 1/2 cups Confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice, more as needed
Directions:
- For the cake: Preheat the oven to 350 degrees F. Position the rack in the center of the oven. Grease and lightly flour a 9x9-inch square baking pan, and set aside.
- In a large bowl, add the flour, baking powder, and sugar, whisk to blend, and set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the eggs, oil, seltzer, lemon zest, and lemon juice and blend on low. With the mixer running, slowly add the flour mixture. Mix until combined.
- Pour the cake batter into the prepared baking pan. Gently tap the pan on the counter to flatten. Place in the oven and bake for 25 minutes, or until a cake tester comes out clean. Remember to rotate the cake halfway through the baking process. Remove the cake from the oven and quickly make the glaze.
- For the lemon glaze: In a medium mixing bowl add the Confectioners' sugar and lemon juice, and whisk to blend. Immediately pour the lemon glaze over the top of the cake. Use an offset spatula to spread the glaze evenly over the surface. Allow the cake to cool completely before serving.
