Zitronenschnitten German Lemon Sheet Cake Recipe

I absolutely love this recipe because it combines the bright, zesty flavor of lemons with a simple, nostalgic baking process that reminds me of carefree afternoons spent in grandma’s kitchen. Plus, there’s something so satisfying about drizzling that tangy lemon glaze over the warm cake and watching as it transforms into a sticky, sweet masterpiece perfect for sharing with friends over coffee or tea.

My Zitronenschnitten, or German Lemon Sheet Cake, combines the zesty brightness of lemon with a light, fluffy texture. I love how this cake (undeniably a favorite in my family) features a rich base of unsalted butter and sugar, with the flavor fully illuminated by the zest and juice of fresh lemons.

It has the perfect balance between eggs and flour for a tender crumb.

Ingredients

Butter, 250g unsalted: Contributes richness and moisture, with a high fat content.

200 grams of sugar: They sweeten and enhance the flavor.

Basically, we’re paying for carbs in this form.

1 tablespoon vanilla sugar: It mainly consists of sugar but provides aromatic sweet vanilla notes.

5 large eggs: Supply structure, moisture, and protein, binding ingredients.

300 g all-purpose flour: Delivers structure and is high in carbohydrates.

Two lemons, zest and juice: Add fresh citrus flavor, rich in vitamin C.

Ingredient Quantities

• 250g unsalted butter, softened
• 200g granulated sugar
• 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
• 5 large eggs
• 300g all-purpose flour
• 2 teaspoons baking powder
• 1 pinch of salt
• 2 lemons, zest and juice
• 150g powdered sugar

Instructions

1. Bring your oven to a temperature of 180°C (350°F) and set up a 9×13-inch (23×33 cm) baking dish to receive the treat you are about to create. This dish should be lined with parchment paper and should be ready to receive your baked good!

2. In a large bowl, beat the butter, sugar, and vanilla until light and fluffy.

3. Incorporate the eggs one by one, mixing thoroughly after each addition until completely blended.

4. In another bowl, mix together the all-purpose flour, baking powder, and a pinch of salt.

5. Slowly incorporate the dry ingredients with the butter mixture, mixing until fully combined.

6. The zest and juice of one lemon should be stirred into the batter. Mix until the batter is even and smooth with no lumps present.

7. Using a spatula, evenly spread the batter in the prepared pan.

8. Preheat the oven to 350 degrees Fahrenheit. Bake in this heated oven for 25 to 30 minutes. Test for doneness by inserting a toothpick into the center. When it removes cleanly, the cake is ready to cool.

9. Prepare the glaze while the cake is baking. Mix the powdered sugar with the zest and juice of the second lemon until smooth.

10. When the cake is finished baking, take it from the oven and pour the lemon glaze over the hot cake right away, distributing it evenly. Allow the cake to cool completely in the pan before cutting and serving it.

Equipment Needed

1. Oven
2. 9×13-inch (23×33 cm) baking dish
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Measuring cups and spoons
8. Spatula
9. Zester or grater
10. Citrus juicer
11. Toothpick

FAQ

• What size baking pan should I use for the Zitronenschnitten?To achieve the perfect thickness for this sheet cake, you can use a baking pan that is 9×13 inches (23×33 cm) in dimension.
• Can I substitute the vanilla sugar with vanilla extract?If you lack vanilla sugar, then yes, by all means, use 1 teaspoon of vanilla extract as a stand-in.
• How do I prepare the lemons for this recipe?First, zest the lemons using a fine grater, and then juice them to obtain the requisite amounts of lemon zest and juice.
• Can I use self-raising flour instead of all-purpose flour and baking powder?For this recipe, it is ideal to use all-purpose flour and baking powder if you want to achieve the classic texture.
• How should I store the cake after baking?Store the cake in an airtight container at room temperature for as long as 3 days. After that, or if you want to keep it for longer, refrigerate it for up to a week.
• Is it possible to freeze the Zitronenschnitten?You can freeze it, yes, wrapping the cake tightly in plastic wrap and placing it in a container that is safe for the freezer. Then you can store it for 3 months at most.

Substitutions and Variations

Unsalted butter: Substitute with 250g of margarine or plant-based butter for a dairy-free version.
Coconut sugar or an equal amount of sucralose makes an excellent substitute for granulated sugar in this recipe. If using sucralose, be aware that it is a much stronger sweetener than sucralose. If you taste your batter before you bake the cookies, it will taste very different from the final cookie since the flavor of sucralose with no added browning flavors is quite different from the flavor of baked cookies.
Vanilla sugar: Use 1 teaspoon of vanilla extract or 1 tablespoon of maple syrup.
All-purpose flour: Substitute with 300 g of a gluten-free flour blend for a gluten-free version.
Sugar-free powdered sugar substitute: Use 150g of a sugar-free powdered sugar substitute or make your own by blending a granulated sugar alternative until fine.

Pro Tips

1. Temperature Consistency Ensure all your ingredients, especially the butter and eggs, are at room temperature before beginning. This will help in achieving a smooth and even batter, which bakes uniformly.

2. Zesting Technique When zesting lemons, be sure to only grate the yellow skin and avoid the white pith underneath, as it can be bitter. A microplane grater is ideal for getting fine zest that incorporates well into the batter and glaze.

3. Egg Incorporation Crack eggs into a separate bowl before adding them to the batter. This way, you can easily remove any shell fragments and avoid ruining your batter if you accidentally use a bad egg.

4. Sifting Dry Ingredients Sift the flour and baking powder together before mixing with the wet ingredients. This removes any lumps and ensures that the ingredients are well aerated and combined evenly, resulting in a lighter cake.

5. Perfect Glaze Texture For a smoother glaze, make sure there are no lumps in the powdered sugar before mixing it with lemon juice. Gradually add the lemon juice to achieve the desired consistency – thick enough to coat the back of a spoon but still pourable.