Swiss Zitronen Kuchen Lemon Loaf Recipes

GETRäNKTER ZITRONENCAKE (SWISS LEMON LOAF)

Steps:

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

OUR FAVOURITE LEMON LOAF

Steps:

• In a large bowl, cream butter and sugar.
• Add eggs, one at a time, beating until creamy.
• Blend in milk.
• In another bowl, mix together flour, baking powder, salt and lemon rind.
• Pour into batter.
• Stir to moisten.
• Scrape into greased 9 x 5 inch loaf pan.
• Bake in 350f degree oven for 55 to 60 minutes.
• Cool in pan for 5 minutes.
• Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
• Cool.
• Glaze: Combine lemon juice and sugar in saucepan.
• Stir and heat till sugar is dissolved.
• Spoon evenly over top of hot loaf.

GERMAN LEMON CAKE

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
• While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

LEMON LOAF

Steps:

• mix dry ingredients from the pudding and the cake mix.
• make a hole in the center and add the eggs oil and water.
• beat for 10 min at medium speed.
• pour batter into 2 greased loaf pans.
• bake in a 350 degree oven for 1 hour,or a little less
• mix together sugar and lemon.
• spoon over hot loafs while they are still in the oven,then remove.