German Lemon Cake With Cranberry Aka Cranberry Zitr

Name: German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lemons; 3 cups flour German#405, sifted; 1 tablespoon baking powder; 7/8 cup butter softened; 1 7/8 cups sugar I used 250 g; 1 pinch salt; 6 eggs; 5 1/16 tablespoons whipping cream; 1 3/4 cups cranberries dried; 1 1/4 cups powdered sugar

Servings: persons

1
Grate the zest of two lemons, careful that you are grating only the coloured part of the rind. And squeeze the lemon to extract 11 tablespoons of juice. Grease and flour a 32x11 cm loaf pan. Preheat the oven to 180C/350F. Whisk together the flour and baking powder in a bowl.
2
Cream the butter, sugar and pinch of salt with a hand-held beater until light and fluffy. Add in eggs one at a time, alternately mixing in a tablespoon of flour mixture after each addition. Pour in the whipping cream, and then 8 tablespoons of lemon juice and finely grated zest. Fold to combine. Sift in the rest of the flour mixture and gently stir to combine. Finally fold the dried cranberries into the batter.
3
Pour the batter into the prepared loaf pan. Place the pan on the lower second rack and bake for about 80-90 minutes. After 35 minutes, cover the cake with a foil greased with butter. Remove and cool the cake in the tin briefly. Then remove the cake from the tin and allow it to cool completely.
4
Sift the powdered sugar in a bowl and add in the rest of lemon juice. Stir to combine. Pour evenly over the cake. Allow the glaze to set before slicing and serving.

1497

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lemons, 3 cups flour German#405, sifted, 1 tablespoon baking powder, 7/8 cup butter softened, and more.

Yes, German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions