Dairy-Free Zitronenkuchen

Brighten your day with this Dairy-Free Zitronenkuchen, a zesty, velvety lemon cake that’s both light and irresistibly moist—completely free of dairy. Made with almond milk, sunflower oil, and freshly squeezed lemon juice, this German-inspired treat boasts a vibrant citrus flavor complemented by the subtle aroma of vanilla. Topped with a glossy lemon glaze that gently cascades over the cake, it's a show-stopper for tea time, brunch, or dessert. Easy to bake in under an hour and using simple pantry staples, this dairy-free delight is perfect for those following a plant-based diet or avoiding dairy. Serve it alongside a hot cup of coffee or herbal tea and enjoy a slice of sunshine!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 200 grams granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 200 milliliters unsweetened almond milk (or any dairy-free milk)
• 120 milliliters sunflower oil (or any neutral-flavored vegetable oil)
• 80 milliliters freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 150 grams powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a standard loaf pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl or measuring jug, mix the almond milk, sunflower oil, lemon juice, lemon zest, and vanilla extract until the wet ingredients are fully incorporated.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be smooth but not overworked.

Step 5

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 6

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If necessary, tent the cake with foil during the last 10-15 minutes to prevent over-browning.

Step 7

Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.

Step 8

While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency by adding a few drops of lemon juice if needed.

Step 9

Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a decorative effect.

Step 10

Slice and serve the Dairy-Free Zitronenkuchen with a fresh cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1061.3g)

Amount per serving	% Daily Value*
Calories	3367.2

Total Fat 124.9g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2228.6mg	0%
Total Carbohydrate 555.0g	0%
Dietary Fiber 10.2g	0%
Total Sugars 349.5g
Protein 27.3g	0%

Vitamin D 84.5IU	0%
Calcium 453.1mg	0%
Iron 12.4mg	0%
Potassium 566.6mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 3.2%

Carbs: 64.3%