German Lemon Cake with Cranberry aka Cranberry Zitronenkuchen

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This is a dense lemony pound cake with cranberries and a lemon glaze all over the top and soaked into the cake itself. The recipe is adapted from the Essen und Trinken

  • 3 Lemons
  • 375 g German#405 flour, sifted
  • 1 tbsp Baking powder
  • 190 g Butter, softened
  • 370 g Sugar (I used 250 g)
  • Pinch of salt
  • 6 Eggs
  • 75 ml Whipping cream
  • 175 g Cranberries, dried
  • 150 g Powdered sugar
  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.


Finla 18/1/10 11:11

I have the same big tin, buti use it for making bread ( and lot of itns non stick is gone)
Beautiful loaf. Delicous with cupp of tea.

ann low 18/1/10 11:19

Recently I've been hunting for lemon cake. This is the one that I definitely want to try it.

Anonymous 18/1/10 11:59

My mouth really is watering! Lemon and cranberry hmmm and it looks so amazing!

3 hungry tummies 18/1/10 12:24

Oh the icing really make the cake look even more delicious. Thank you for another wonderful recipe!

Rachana 18/1/10 12:43

The Cake looks delicious...and I love the combination.

Priya Suresh 18/1/10 12:52

Beautiful lemon cake looks soft, moist and delicious...tempting clicks..

tracieMoo 18/1/10 13:13

wow. this is a great cake! I would love a slice of that pretty pleasee.. ? :D

Trissa 18/1/10 13:38

I would definitely love to try this! You are sooo right - looks so lemony! What is german #405 flour?

dokuzuncubulut 18/1/10 14:15

Beautiful cake. I like it...

Vrinda 18/1/10 14:17

That loooks super moist and yummmm

Divina Pe 18/1/10 14:27

This cake looks rich, moist and buttery. It's like a melt in your mouth type of cake. Perfect with tea. The colors and texture are beautiful.

chow and chatter 18/1/10 14:37

oh wow another awesome cake from Angies Kitchen lol

MaryMoh 18/1/10 14:55 favourite cake. I can never have enough of it. I love the lemony smell and taste. Has to be even better with cranberries.

Tina 18/1/10 15:14

Looks so soft and spongy...

KennyT 18/1/10 15:24

It is a stunning cake, looks so moist!

Unknown 18/1/10 15:56

Looks too good, beautiful clicks.

Namitha 18/1/10 16:13

Gorgeous....Was planning to bake a Lemon cake :-) It's my fav..

Cheah 18/1/10 16:27

Gosh, I love this cake, will definitely try it. Beautiful pictures!

Food For Tots 18/1/10 17:27

The texture is so beautiful! Perfect to go with a cup of coffee now.

Bob 18/1/10 17:40

That looks wicked good. Seriously.

fimere 18/1/10 18:40

ton cake est bien moelleux et aéré il est appétissant
bonne soirée

Angie's Recipes 18/1/10 20:03

Thank you so much for all your replies!
@Trissa:German#405 flour contains 9-11% protein, more or less like pastry flour.

Anonymous 18/1/10 21:25

baking queen!

Unknown 18/1/10 22:09

i love what you have done! it looks sooo perfect! i cant bake ....*tear drop*

Catherine 18/1/10 23:47

I am grinning ear to ear with excitement!
This cake looks fantastic, I've bookmarked it and will try it soon!

Katy ~ 19/1/10 00:44

That texture looks so moist and tender, and with the lemon and cranberries, this sounds like a keeper. Great find and share. Thank you so much!

Erica 19/1/10 01:33

I love lemon cakes! That cake looks perfect, Angie!

Duchess of Tea 19/1/10 01:38

The Duchess of Tea has bestowed a title upon you. Her Grace requests the honour of your presence at the knighting ceremony to be held at Rose Tea Cottage.

The Duchess will be honoured if you accept the award she is presenting you by copy and pasting it on your blog.

Sook 19/1/10 01:50

Oh boy! That looks wicked good! Love the look of the bread and the frosting all over it. yum!

Anonymous 19/1/10 03:10

This lemon cake looks really wonderful and just perfect with juicy cranberries in it!

tasteofbeirut 19/1/10 03:57

That cake is so appealing with the right texture! I can just imagine how moist and a bit tangy it must be!

My Little Space 19/1/10 05:08

Good heaven, this looks like another yummy treat from my daaaarling Angie! hehe.... Wait, we chat over the net with that loaf of cake and tea! haha...Can we do that?

theUngourmet 19/1/10 05:37

Your photos are gorgeous! I love the combination of the lemon and cranberry!

Ju (The Little Teochew) 19/1/10 07:32

Just look at how tight those crumbs are! Work of a master.

Vale 19/1/10 13:01

what a beautiful cake!!! it's perfect!!!!

Donna-FFW 19/1/10 13:30

What a gorgeous contrast in both color and flavor, sounds delightful and looks so lovely!

Malar Gandhi 19/1/10 15:29


Please check out 'Kitchen Mishaps Event Roundup' at my blog.

I appreciate, your comforting words to the participants. I believe it will greatly boost their energy...who daringly shared their cooking disasters.

Thank you,
Malar Gandhi

Pei-Lin 19/1/10 19:45

Mmm ... Mmm ... Gotta agree! Cranberry & lemon are heavenly match! This cake looks perfectly moist to me!


lisaiscooking 19/1/10 21:02

The cranberries are so pretty in the cake! And, I love lemon, so this looks perfect.

Ivy 19/1/10 21:57

I am really crazy with lemon cakes and the cranberries are a perfect match. I would like to try this cake.

Preethi Rajeev 19/1/10 22:11

that looks so yummy, would like to have some with coffee.

Unknown 19/1/10 22:59

WOOOOO!!! they looks soooo heavenly and divine angie. I can't staring at them :) Lovely cake!!

Nammi 20/1/10 07:56

You are going to turn me into a cake lover , with all these delicious looking cakes you keep coming up :)

Jo 20/1/10 14:52

Oh wow, this is gorgeous. Love the combination of lemon and cranberries. What a great cake!

Reeni 20/1/10 16:33

This looks crazy delicious Angie! And it has my most favorite cranberries in it. It's breakfast time here - I hope you saved me a slice!

homeladychef 20/1/10 17:54

Hi, enjoy your every post. There is an award for you to grab from my blog, hop over to get it, will you? ;)

Lisa Ho 21/1/10 01:47

Wow.... yummy and refreshing..

COLARGOL 21/1/10 21:08

Wonderful, i love it

A Full-Timed Housefly 22/1/10 06:13

I can imagine the nice aroma coming from this bread and lingering in your kitchen. Pls pop over to my kitchen and collect an award , you deserve it !

Ingrid_3Bs 25/1/10 05:13

Angie, that cake looks amazing! Wonderful photos, too!

Mythreyi Dilip 26/1/10 17:48

What an beautiful and stunning cake. Loved the combo of lemon and cranberry:)

Sinful Southern Sweets 1/2/10 14:25

Beautiful!!! Can't wait to make this for my mother. She (and I:) adore lemon!

Duchess of Tea 2/2/10 23:43

Angie darling I popped in to wish you a love filled February full of blessings. This cake would go so well with a nice pot of tea right now!!

Love & Hugs

Arlette 1/3/10 16:37

love all citrus breads, your recipe is gorgeous...
Bookmarked it. thanks

Arlette 1/3/10 16:40

a question for you,when you say German Flour , its is a cake flour or all purpose flour

Angie's Recipes 1/3/10 19:08

Arlette:German #405 flour has 10% protein content, which is similar to pastry flour. Type #405 is a household flour here in Germany.

Jackie 7/3/10 04:18

Hi Angie

Is the pastry flour sifted before it is weighed or after it is weighed. Also, do you have a conversion chart on your blog, some people do not have a scale, they use measuring cups. Thanks.

Angie's Recipes 7/3/10 07:03

Jackie: after sifted.
I haven't found one ideal conversion chart. Any recommendation?
Weight to measurement ratios vary severely between types, and most conversion charts just can't do that. And when comes to baking, I prefer to use exact weight for a closer estimate.

Pat Thacker 10/10/10 03:10

Hi Angie
I found your sight when I hit google search for pig feet lol I was wondering do you sell your goods my mail,that cake wooooweee I'd love a slice or 2 now.I've enjoyed my visit for sure leaving hungry I'll be back.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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