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German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen

 
One serving costs about $1.14

$1.14 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish Eastern European,German,European
spoonacular Score:29%

Spoonacular Score: 29%

 

The recipe German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen is ready in about 45 minutes and is definitely a great vegetarian option for lovers of European food. For $1.14 per serving, you get a dessert that serves 8. One serving contains 716 calories, 10g of protein, and 30g of fat. Head to the store and pick up baking powder, butter, eggs, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. Try Lemon Pudding Cake with Cranberry Syrup, Meyer Lemon-Cranberry Bundt Cake, and Meyer Lemon-Cranberry Bundt Cake for similar recipes.

German works really well with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Schmitt Sohne Relax Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 9 dollars per bottle.

Schmitt Sohne Relax Riesling

Relax Riesling is fermented slightly dry with a wonderful fruity bouquet and intense flavors of apples and peaches with just a hint of citrus. The natural acidity gives this wine a perfect balance that is refreshingly crisp and leaves your mouth watering. A perfect party wine, or can be enjoyed with a variety of foods from seafood and poultry to oriental food and fresh salads.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
0.5 lb
0.5 lb butter
butter
6.17 oz
6.17 oz dried cranberries
dried cranberries
6
6  eggs
eggs
3 cups
3 cups flour
flour
3
3  lemons
lemons
5.29 oz
5.29 oz powdered sugar
powdered sugar
0.5 tsps
0.5 tsps salt
salt
0.5 lb
0.5 lb sugar
sugar
2.54 fl. oz
2.54 fl. oz whipping cream
whipping cream
2 tsps baking powder
2 tsps
baking powder
0.5 lb butter
0.5 lb
butter
6.17 oz dried cranberries
6.17 oz
dried cranberries
6  eggs
6
eggs
3 cups flour
3 cups
flour
3  lemons
3
lemons
5.29 oz powdered sugar
5.29 oz
powdered sugar
0.5 tsps salt
0.5 tsps
salt
0.5 lb sugar
0.5 lb
sugar
2.54 fl. oz whipping cream
2.54 fl. oz
whipping cream

Equipment

loaf pan
loaf pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
loaf pan
loaf pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.14
Ingredient
2 teaspoons baking powder
½ pounds butter
175 grams dried cranberries
6 eggs
375 grams flour
3 lemons
150 grams powdered sugar
½ pounds sugar
75 milliliters whipping cream
Price
$0.06
$1.94
$2.50
$1.44
$0.50
$1.50
$0.48
$0.31
$0.41
$9.14

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
716 Calories
9g Protein
30g Total Fat
105g Carbs
4% Health Score
Limit These
Calories
716
36%

Fat
30g
47%

  Saturated Fat
17g
112%

Carbohydrates
105g
35%

  Sugar
62g
69%

Cholesterol
196mg
66%

Sodium
402mg
17%

Get Enough Of These
Protein
9g
20%

Selenium
26µg
38%

Vitamin B1
0.4mg
27%

Folate
106µg
27%

Vitamin C
21mg
26%

Vitamin B2
0.42mg
25%

Vitamin A
1033IU
21%

Phosphorus
205mg
21%

Manganese
0.41mg
20%

Iron
3mg
18%

Vitamin B3
3mg
15%

Fiber
3g
15%

Vitamin E
1mg
10%

Calcium
95mg
10%

Vitamin B5
0.89mg
9%

Potassium
276mg
8%

Vitamin D
1µg
8%

Copper
0.13mg
6%

Vitamin B6
0.12mg
6%

Vitamin B12
0.36µg
6%

Zinc
0.86mg
6%

Magnesium
20mg
5%

Vitamin K
3µg
3%

covered percent of daily need

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