Low Sodium Zitronenkuchen
Indulge in the zesty delight of Low Sodium Zitronenkuchen, a healthier twist on the classic German lemon cake. This recipe features vibrant lemon zest and freshly squeezed lemon juice, creating a bright, citrusy flavor while keeping sodium levels in check. The addition of unsalted Greek yogurt lends a tender, moist texture, perfectly balancing the sweetness of the light lemon glaze. With simple, wholesome ingredients like unsalted butter and sodium-free baking powder, this cake is ideal for those seeking a flavorful yet heart-healthy dessert option. Perfectly baked in under an hour, it’s a quick, refreshing treat for brunches, afternoon gatherings, or as a simple indulgence.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder (low sodium or sodium-free)
- 150 grams Unsalted butter, softened
- 120 grams Granulated sugar
- 3 large Eggs
- 1 tablespoon Lemon zest (from 2 lemons)
- 3 tablespoons Freshly squeezed lemon juice
- 120 grams Plain Greek yogurt (unsalted)
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5 inch (23x13 cm) loaf pan with unsalted butter or line it with parchment paper for easy removal.
In a medium bowl, sift together the flour and low sodium baking powder. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the lemon zest and freshly squeezed lemon juice until well incorporated.
On low speed, alternately add the flour mixture and Greek yogurt to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, make the glaze by whisking together the powdered sugar and freshly squeezed lemon juice until smooth.
Once the cake is fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Serve at room temperature and enjoy your low sodium Zitronenkuchen as a light and zesty treat!
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 890 mg | 296% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 385.1 g | 140% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 223.5 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 659 mg | 14% | |
*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.
