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    You are in: Home / Recipes / Getränkter Zitronencake (Swiss Lemon Loaf) Recipe
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    Getränkter Zitronencake (Swiss Lemon Loaf)

    Average Rating:

    7 Total Reviews

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    • on July 08, 2007

      i haven't made this yet, look forward to it but reading "crazy canuck"s question about converting to 1 cup each, don't forget that these are weights and flour is one of the more difficult to convert to cups because of density and type. Posting a flour conversion recipe and will update this when i have it but essentially in this recipe it would have to be 2 cups not 1 cup.

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    • on August 22, 2006

      After reading others' comments, I was dissapointed with the result of this loaf. It had a strong egg taste and the texture was like a mushy sponge cake. I converted the measurements to 1 cup each of the butter, sugar, and flour. Perhaps that was my problem. Any suggestions? Plus, I baked my loaf for 40 minutes and the sides were already pulling away from the pan, so I took it out. That may have contributed to the odd texture. Sorry, but the taste and texture just didn't work out!

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    • on June 17, 2006

      Wonderfully moist. I love anything lemon and this will be at the top of my list. I had a standard lemon loaf that I made, but it is now replaced! Thanks.

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    • on June 11, 2006

      This cake is so pretty, easy to fix & so easy to eat! I had my 1st piece the moment it was cool enough to come out of the loaf pan. It was light as air, moist & not at all in need of a glaze, for us at least. Thx for posting this, duck. We love it & I just wish I hadn't waited so darn long to make it.

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    • on June 10, 2006

      I wish I could give this lemon loaf more than 5 stars. It is wonderful! I love the lemon flavor of the cake and the glaze is perfect, not to sweet or tart. I did use butter and didnt get a lot of juice from my lemons so used some bottled juice to make up the difference. Also added a bit of lemon extract to the cake. Thanks so much tigerduck for posting this recipe!

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    • on June 02, 2006

      Delightfully light and lemony! Made two changes: first, baked it in 12 individual 'bundt roses' instead of in a loaf and they were gorgeous and took about 20 mins to bake. Second, we tasted the cake plain and so loved it that we skipped the glaze. Susanne, these are so lovely and light--almost like a sponge cake yet very rich in flavor. We all loved them!

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    • on May 31, 2006

      A tasty and veru moist loaf! Made it for ZWT 2006 and I'm so glad I did! I made the half of it just a single loaf because everyone else at my house are on diet(summer is coming!!!).The loaf has a smell of fresh lemon, so refreshing!!! And the glaze is not too sweet, excellent.Thanks for a great treat. You made me and 6 of my co-workers happy!!

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    Nutritional Facts for Getränkter Zitronencake (Swiss Lemon Loaf)

    Serving Size: 1 (1251 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4455.6
     
    Calories from Fat 2060
    46%
    Total Fat 228.9 g
    352%
    Saturated Fat 135.8 g
    679%
    Cholesterol 1591.7 mg
    530%
    Sodium 2669.9 mg
    111%
    Total Carbohydrate 556.7 g
    185%
    Dietary Fiber 7.3 g
    29%
    Sugars 353.8 g
    1415%
    Protein 59.9 g
    119%

    The following items or measurements are not included:

    lemons, zest of

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