Guest Post : Sofie from German Foodie featuring Zitronenkuchen

I decided to make one of my favorite cake called Zitronenkuchen for this guest post today. I am thrilled that my friend Raymund asked me to appear on his blog, and I hope you enjoy this cake as much as I have. Added benefit: it can be whipped up in a very short time, so if you’re ever in a bind for a dessert, here you go!

Every Mondays and Fridays of June and July we will be featuring some my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now, so please do visit and follow every one of them (if you haven’t yet) and I will assure you that you won’t be disappointed.

Our guest for today is Sofie from German Foodie

If there is one nationality that is rare in this blogging world then it might be the Germans, (at least for me) I can say that because in my nearly 3 years of blogging Sofie is the only German food blogger that I had met.  Is it because Germans have better things to do like perfecting machineries up to high standards, Are they busy brewing really nice beers? Are they not interested in food blogging? or don’t they have fancy food to share the rest of the world?  If you think it’s the latter then you should stop by Sofie’s blog as it is a treasure trove of excellent German dishes, just look at this Curry Wurst, this Apple Pancakes and this Pumkin Cheesecake, I am sure they taste good.  I can attest to that as my mom cooks a lot of German food when I was younger (my step dad is German), I always remember her versions of Sauerbraten and Rindsrouladen, I also remember the good sausages I used to order in authentic German restaurants in the Philippines when I was learning my German.

Now if you haven’t tried German cuisine because the cabbages and potatoes set you off but tried German Wursts or German Beers then I have some words of advice.  If they can make their wursts and beer taste awesome like that, don’t you think their dishes would be of higher standards as well? Well try it out and start searching for recipes that fancies you over to Sofie’s blog, but before that lets all welcome Sofie.

I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.

I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.

I have stated before I love the smell of citrus, and even more its taste. It’s always refreshing, no matter what you add it to.

I therefore decided to make one of my favorite cakes for this guest post today. I am thrilled that my friend Raymund asked me to appear on his blog, and I hope you enjoy this cake as much as I have. Added benefit: it can be whipped up in a very short time, so if you’re ever in a bind for a dessert, here you go!

Zitronenkuchen

★★★★★ 5 from 9 reviews

• Author: Sofie from German Foodie
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 12 pieces 1x

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Ingredients

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• 350 g butter, at room temperature
• 350 g sugar
• 20 g lemon flavor
• 5 eggs
• 275 g all-purpose flour
• 120 g corn starch
• 10 g baking powder
• Glaze
• 250 g powdered sugar
• 7 tablespoons lemon juice

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Instructions

1. Preheat the oven to 355 F (180 C).
2. Beat the butter on medium speed until smooth.
3. Add sugar and lemon flavor while stirring on low speed.
4. Add the eggs one by one and incorporate completely.
5. Sift the flour, starch and baking powder together. Stir into the mixture in two portions by briefly stirring until just about incorporated.
6. Grease a jelly roll or brownie pan and line it with paper. This step is very important as the cake has a tendency to stick to the pan more than others.
7. Bake for about 25 minutes or until a toothpick comes out clean.
8. Sift the powdered sugar into a bowl and mix with the lemon juice. It should be smooth, but not runny. Apply to the cake as hot as possible after you’ve taken it out of the pan.

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