Juicy Austrian Lemon Cake (Zitronenkuchen)
A golden, buttery loaf infused with fresh lemon zest, soaked in tangy syrup, and finished with a glossy lemon glaze—this traditional Austrian cake is pure sunshine in every bite!
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If you’re craving a soft, melt-in-your-mouth cake with a bright, tangy punch, this Juicy Austrian Lemon Cake is the one to bake. It’s made with simple ingredients, yet delivers that unforgettable moist, zesty texture that makes it a classic across Austrian homes. Whether served with a hot tea in the afternoon or as a light dessert after dinner, this lemon loaf is full of joy and tradition.
Ingredients (for a 24 cm loaf pan)
For the Cake:
- 250 g soft butter
- 200 g powdered sugar
- Zest of 2 organic lemons
- 5 egg yolks
- 5 egg whites
- 50 g sugar (for beating egg whites)
- 200 g flour
- 1 tsp baking powder
- 50 g starch flour (potato or cornstarch)
- Butter and sugar, for preparing the pan
For the Syrup:
- Juice of 2–3 lemons
- 50 g powdered sugar
For the Lemon Glaze:
- 100 g powdered sugar
- 1–2 tbsp lemon juice, plus a bit of water if needed
Instructions
1. Prep the Pan & Oven:
Preheat the oven to 170°C (340°F) upper/lower heat. Grease a 24 cm loaf pan (box form) and sprinkle the inside with sugar instead of flour for a delicate, sweet crust.
2. Make the Batter:
Beat the soft butter with the powdered sugar and lemon zest until light and fluffy. Add the egg yolks one at a time, continuing to beat until the mixture becomes thick and creamy.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the 50 g sugar and beat until the mixture is glossy and holds firm peaks.
In another bowl, mix the flour, starch, and baking powder. Gently fold one-third of the beaten egg whites and the dry ingredients into the batter. Then carefully fold in the remaining egg whites until fully combined—be gentle to keep the batter airy!
3. Bake:
Pour the batter into the prepared pan. Bake on the lower rack of the oven for about 55–60 minutes, or until a skewer inserted comes out clean and the top is lightly golden.
4. Lemon Syrup Soak:
While the cake is still warm, poke holes into it using a skewer. Mix the lemon juice with 50 g powdered sugar to create a syrup. Slowly pour it over the cake, letting it soak in deeply.
5. Glaze:
Once the cake has cooled completely, mix the 100 g powdered sugar with just enough lemon juice (and a splash of water if needed) to form a smooth, pourable glaze. Drizzle generously over the cake.
Serving & Storage Tips
- This lemon cake tastes even better the next day as the syrup continues to infuse.
- Store tightly wrapped in foil or an airtight container to preserve moisture for several days.
- Optional: serve with a dollop of whipped cream or a side of fresh berries for an extra treat!
Why You’ll Love It
- Bright citrus flavor in every bite
- Super moist and tender crumb
- Simple, timeless Austrian baking
- Perfect for tea, brunch, or dessert
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