Winter is citrus season, so the produce bins are overflowing with lemons. I love baking with citrus since the tart flavor adds a zip to the recipes, creating a nice balance with the sweetness. The best way to show it off? My Oma’s German Lemon Cake Recipe. I inherited the recipe from my mom, who got it from her mom. It’s delicious. I love it in the middle of the afternoon with a cup of tea, but I have a friend who swears cake is perfect for breakfast. And naturally, Zitronenkuchen is an excellent addition to any Kaffeeklatsch table!

NOTE- I used Meyer Lemons, because they are my favorite. Frankly, any lemon will work for this cake… I promise!
Oma’s German Lemon Cake Recipe

Oma’s German Lemon Cake Recipe
Ingredients
Cake:
- 2 sticks BUTTER 1 Cup or 230 gr.
- 1 c. sugar 200 gr.
- 1 Tbl. Baking Powder
- 1 3/4 c. unbleached flour 225 gr.
- 4 eggs
- 1/4 cup Lemon Juice and Zest of One Lemon 55 gr
Soaking Liquid:
- 3/4 c. sugar 170gr
- grated zest and juice of 4 lemons
Glaze/Guss:
- 2 c. powdered sugar 220 gr
- few tablespoons lemon juice
- grated lemon peel
Instructions
- Either butter or spray 9 inch round baking pan with non-stick spray
- NOTE- To guarantee that you get the cake out perfect every time...line the bottom of the pan with parchment before buttering or spraying pan (or use a Spring-form Pan)
Cake Batter:
- Cream butter and sugar for 5 minutes.
- Add eggs one at a time until incorporated after each one.
- Scrape sides of bowl.
- Combine flour and baking powder, add slowly to butter mixture.
- Add lemon juice and zest, continue mixing until just combined
- Pour batter into prepared pan.. spread out evenly... pop into oven
- Bake at 350 degrees- 50 to 60 min, until golden brown on top
- Meanwhile.... make the soaking liquid
Soaking Liquid:
- Mix 3/4 c. sugar with juice and grated zest of lemons in a saucepan
- Heat over low to medium heat until sugar melts... then set aside
- When cake is done, take it out of the oven, and prick it all over with a fork. Slowly pour the soaking liquid evenly all over cake.
- Let cake sit overnight on counter, covered.
- The next day, turn cake out of pan onto a serving plate.
Icing:
- Mix 2 cups of powdered sugar with lemon juice until it looks like elmer's glue... or maybe a little thicker
- Pour over cake
- To make the cake look and taste more lemony, grate on some more lemon peel over the glaze before it sets.
- Slice and devour
Notes
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Step By Step Photos for Making German Lemon Cake
Cream Butter and Sugar for 5 Minutes
Spread Batter into a prepared pan
Use FRESH Lemon Zest
Bake until browned on top, then prick holes into cake with a fork while it’s still warm
For the soaking liquid, combine sugar, lemon juice and zest over low heat until the sugar is melted.
Pour soaking liquid all over the poked cake
After leaving the cake to soak for a few hours or a day… flip it out of the pan
Pour the glaze over the cake.
Serve
Oma’s German Lemon Cake Freezes Well
You can freeze this cake for up to two months.
Go ahead and soak it before freezing… but wait until thawing it out before glazing it with icing or the icing gets a bit soggy. (It doesn’t taste bad, it just doesn’t look as nice).
When the cake has cooled, wrap it up in plastic wrap, then either put it in a ZipLock Freezer bag, or wrap again in foil. LABEL it before you put it in the Freezer (what it is, and the date)
(yes, you will forget what it is… Label your Cake!)

I love this story. Thank you for sharing it. My Omas (or grossmutters) didn’t leave any recipes. Fortunately, my mom did and I treasure them. I have relatives in Nord Rhein Westfalia and love to visit with them when I can. They are from my father’s side. My mom’s side are in Hamburg and I love that city too.
Looking forward to more from you.
Thank you !
Bittersweet. , aber Oma’s Lemon Kuchen was a wonderful legacy to her life and family.
It is…
I lived in Salzburg for a while, then Germany..my Grandma made this type of pound cake, but used crushed, pureed strawberries. Or raspberries..I am looking.for a recipe for a chocolate cake made with sauerkraut..my housefraumiterin made it. Sounds weird…but was sweet and start at same time…you know how it is made??
I meant TART..somewhat sour cream in taste.
I will put out a question on my Facebook site… there are so many good cooks, I’m sure someone will know it.
There a several sites that have the German Sauerkraut cake. Just Google German sauerkraut cake and you see a lot of different versIons.
I made this tonight & found the 8 inch pan too small. The batter over ran the pan on the oven. It is cooling. Hoping it turns out to well tomorrow.
I don’t know what a stick of butter is. How many grams please? Or would you happen to have the original recipe in weights instead of cups? That would be easier to follow.
Ahhh… my apologies… I’m so used to converting for an American Kitchen
one stick = 1/2 cup or 113 grams