Getränkter Zitronencake (Swiss Lemon Loaf) Recipe

Name: Getränkter Zitronencake (Swiss Lemon Loaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g butter (8 7/8 ounces, at room temperature) or 250 g 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)

Servings: persons

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 180u00b0C/355u00b0F 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.

1232

kcal

Calories

Fat

151

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 250 g butter (8 7/8 ounces, at room temperature) or 250 g 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, and more.

Yes, Getränkter Zitronencake (Swiss Lemon Loaf) 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!

Getränkter Zitronencake (Swiss Lemon Loaf)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions