Dairy-Free Zitronenkuchen
Bright, zesty, and wonderfully moist, this Dairy-Free Zitronenkuchen is a deliciously light dessert perfect for any occasion. Featuring a delicate crumb infused with freshly squeezed lemon juice and fragrant lemon zest, this German-inspired lemon cake is made entirely without dairy, using almond milk and neutral sunflower oil for an equally tender texture. Topped with a tangy lemon glaze that adds just the right amount of sweetness, it’s ideal for those seeking a dairy-free treat that doesn’t compromise on flavor. Quick and easy to prepare with just 15 minutes of prep time, this classic loaf cake pairs beautifully with tea or coffee and makes for a delightful addition to your dessert rotation. Whether you're catering to dietary restrictions or simply craving a citrusy pleasure, this Dairy-Free Zitronenkuchen is sure to impress!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 200 milliliters unsweetened almond milk (or any dairy-free milk)
- 120 milliliters sunflower oil (or any neutral-flavored vegetable oil)
- 80 milliliters freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 150 grams powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl or measuring jug, mix the almond milk, sunflower oil, lemon juice, lemon zest, and vanilla extract until the wet ingredients are fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be smooth but not overworked.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If necessary, tent the cake with foil during the last 10-15 minutes to prevent over-browning.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency by adding a few drops of lemon juice if needed.
Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a decorative effect.
Slice and serve the Dairy-Free Zitronenkuchen with a fresh cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 558.7 g | 203% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 350.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 427 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 507 mg | 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.
