Gluten-Free Zitronenkuchen

Brighten your dessert table with this Gluten-Free Zitronenkuchen, a delightful German lemon cake that's bursting with zesty citrus flavor and a tender crumb! Made with a blend of gluten-free all-purpose flour and almond flour, this recipe creates a moist, melt-in-your-mouth texture that’s perfect for those with gluten sensitivities. The vibrant combination of fresh lemon zest and juice infuses the cake with a refreshing tang, while a silky lemon glaze drizzled over the top adds the perfect touch of sweetness. Ready in just an hour, this easy-to-make treat is ideal for everyday indulgence or special occasions. Pair it with a cup of tea or coffee for a truly blissful snack. Whether you’re looking for gluten-free baking recipes or the perfect lemon dessert, this Zitronenkuchen is sure to impress!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 50 grams Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 120 grams Unsalted butter (softened)
• 150 grams Granulated sugar
• 3 large Eggs (room temperature)
• 2 whole Lemons (zest only)
• 60 ml Lemon juice (freshly squeezed)
• 120 grams Plain Greek yogurt
• 100 grams Powdered sugar
• 2 tablespoons Lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F) and lightly grease a loaf pan (approximately 9x5 inches) with butter or line it with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the lemon zest and freshly squeezed lemon juice until well combined.

Step 6

Reduce the mixer speed to low and alternately add the dry ingredients and Greek yogurt to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth.

Step 11

Once the cake has cooled completely, drizzle the lemon glaze evenly over the top. Let the glaze set for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	1004.2 grams (1004.2g)

Amount per serving	% Daily Value*
Calories	3169

Total Fat 141.80g	182%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 0.10g
Cholesterol 832mg	277%
Sodium 2330mg	101%
Total Carbohydrate 455.60g	166%
Dietary Fiber 11.60g	41%
Total Sugars 257.80g
Protein 45.50g	91%

Vitamin D 182IU	911%
Calcium 380mg	29%
Iron 6mg	34%
Potassium 495mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 5.5%

Carbs: 55.6%