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Getränkter Zitronencake (Swiss Lemon Loaf)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3049.525
Energy (kCal)367802.376
Carbohydrates (g)83036.8234
Total fats (g)2384.675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The loaf pans in Switzerland are 9-10cm in width and adaptable in length. For this recipe you need to adapt the length to 28-30cm. However, I assume that this recipe will work equally well in a slightly different size of loaf pan. | 2. Beat the butter. | 3. Add some of the sugar, then an egg. Mix until well incorporated. Carry on with the remaining sugar and eggs the same way. Always make sure that the ingredients are well incorporated. | 4. Add the zest of the two lemons. | 5. Mix flour, baking powder and salt in a separate bowl. Then mix into the other ingredients. Don't use an electric mixer for this. | 6. Generously butter your loaf pan (see point 1) and pour the batter into it. | 7. Bake on the middle shelf of your oven at 180°C/355°F for 60-65 minutes. | 8. Cool cake slightly after it has baked. | 9. Mix all ingredients for the glaze. | 10. Use a knitting needle and make plenty of wholes into the loaf and pour the glaze over the cake. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 250 21375.0 982.125 667.875 1800.0
    sugar 250 201495.0 50399.0 0.0 0.0
    egg 5 357.5 1.8 31.4 23.775
    lemon zest 2 - - - -
    flour 250 144570.0 31651.35 2350.25 560.9
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 1 pinch - - - -
    lemon 3 -4 0.0 0.0 0.0 0.0
    icing sugar 100 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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