Zitronenkuchen (German Lemon Loaf Cake)

Nov 7, 2026 · By VanillaGoods

Baking Cakes cupcakes Easy

A fine-crumbed butter loaf flavored with plenty of lemon zest and juice, soaked with a sharp lemon drizzle while still warm. A thick, opaque lemon icing sets crisp on top, the hallmark of the German bakery version. Makes 12 servings in about 5 hr 20 min.

Prep 20 min

Cook 60 min

Cooling 3 hr

Total 5 hr 20 min

Servings 12

Ingredients

Adjust yield

servings

1 cup (250 g)unsalted butter, softened
1 cup (200 g)granulated sugar
1 tbsp (6 g)lemon zest, finely grated, from 2 lemons
1 pinchfine salt
4 (200 g)eggs, large, room temperature
2 cups (250 g)all-purpose flour
2 tsp (8 g)baking powder, 2 tsp
3 ½ tbsp (50 ml)fresh lemon juice, for the batter
3 ½ tbsp (50 ml)whole milk, room temperature
2 ½ tbsp (40 ml)fresh lemon juice, for the lemon soak
⅓ cup (40 g)powdered sugar, for the lemon soak
1 ⅓ cups (160 g)powdered sugar, sifted, for the icing
1 ½ tbsp (25 ml)fresh lemon juice, plus a few drops more if needed, for the icing

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Instructions

Heat the oven to 350°F (175°C). Butter the loaf pan and line it with a parchment sling.
Beat the softened unsalted butter, granulated sugar, lemon zest and fine salt with a mixer on medium-high until pale and fluffy, about 4 minutes. Beat in the eggs one at a time, mixing well after each.
Whisk the all-purpose flour and baking powder together. On low speed, add it to the butter mixture in three additions, alternating with the fresh lemon juice and whole milk, mixing only until smooth.
Spread the batter in the pan and smooth the top. Bake until golden, risen with a crack along the top, and a skewer in the center comes out clean, 55 to 60 minutes.
While the cake bakes, stir the fresh lemon juice and powdered sugar for the lemon soak until dissolved.
Cool the cake in the pan 10 minutes, then lift it out onto a rack. While still warm, poke it all over with a skewer and brush on the lemon soak a little at a time until absorbed. Cool completely, about 1 hour.
For the icing, stir the sifted powdered sugar with the fresh lemon juice until thick, smooth and just pourable, adding drops of juice only as needed.
Spread the icing over the top of the cooled cake, letting it run partly down the sides. Let it set until dry to the touch, about 20 minutes, before slicing.

Tips

Zest the lemons before juicing them; you need about 3 lemons in total.
Keep the icing thick; a runny icing soaks in and turns translucent instead of setting white.
Brush the soak on while the cake is warm so it is absorbed evenly instead of pooling.
Good with earl Grey tea.

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Recipe FAQ

How long does it take to make zitronenkuchen (german lemon loaf cake)?

Plan on 20 minutes of prep and 1 hour of cooking, plus 4 hours to rise, chill and rest. The recipe makes 12 servings.

How should I store zitronenkuchen (german lemon loaf cake)?

Keep wrapped at room temperature up to 4 days.

Can I make zitronenkuchen (german lemon loaf cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with earl Grey tea.

Variations

Individual portions: bake in a 12-cup muffin pan lined with paper cases for 20 to 24 minutes, then soak and ice each one.
Orange-zest version: replace the lemon zest and batter juice with orange zest and orange juice in the same amounts; keep lemon juice in the soak and icing for tang; bake time unchanged.
Sheet cake (Zitronenkuchen vom Blech): double the batter, bake in a 12 x 17-inch (30 x 43 cm) rimmed sheet pan for 25 to 30 minutes, and double the soak and icing.
Poppy seed lemon cake: fold 3 tbsp (30 g) poppy seeds into the batter; bake time unchanged.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

372 Calories / serving

18.8g Fat

47.4g Carbs

4.7g Protein

30.4g Sugar

Whole recipe (12 servings): ~4464 cal · 226g fat · 569g carbs · 56g protein · 365g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.