Low Sodium Zitronenkuchen

Delight your taste buds with this Low Sodium Zitronenkuchen, a light and zesty German lemon cake that's perfect for anyone seeking a heart-healthy dessert option without sacrificing flavor. Bursting with the tangy brightness of fresh lemons and balanced by the creamy richness of unsalted Greek yogurt, this moist loaf cake is a citrus lover's dream. Made using low-sodium baking powder and unsalted butter, it's an ideal treat for those watching their sodium intake. Topped with a simple yet irresistibly sweet lemon glaze, this cake is as beautiful as it is delicious. Ready in under an hour, this guilt-free lemon loaf is perfect for tea time, brunch, or a refreshing dessert.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 2 teaspoons Baking powder (low sodium or sodium-free)
• 150 grams Unsalted butter, softened
• 120 grams Granulated sugar
• 3 large Eggs
• 1 tablespoon Lemon zest (from 2 lemons)
• 3 tablespoons Freshly squeezed lemon juice
• 120 grams Plain Greek yogurt (unsalted)
• 100 grams Powdered sugar (for glaze)
• 2 tablespoons Freshly squeezed lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9x5 inch (23x13 cm) loaf pan with unsalted butter or line it with parchment paper for easy removal.

Step 2

In a medium bowl, sift together the flour and low sodium baking powder. Set aside.

Step 3

In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.

Step 5

Mix in the lemon zest and freshly squeezed lemon juice until well incorporated.

Step 6

On low speed, alternately add the flour mixture and Greek yogurt to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Step 7

Pour the batter into the prepared loaf pan, spreading it evenly.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 9

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Step 10

While the cake cools, make the glaze by whisking together the powdered sugar and freshly squeezed lemon juice until smooth.

Step 11

Once the cake is fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.

Step 12

Serve at room temperature and enjoy your low sodium Zitronenkuchen as a light and zesty treat!

Nutrition Facts

Serving size	(930.2g)

Amount per serving	% Daily Value*
Calories	2972.5

Total Fat 138.7g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 889.5mg	0%
Sodium 289.7mg	0%
Total Carbohydrate 385.1g	0%
Dietary Fiber 6.4g	0%
Total Sugars 223.5g
Protein 49.2g	0%

Vitamin D 123IU	0%
Calcium 244.1mg	0%
Iron 12.4mg	0%
Potassium 659.4mg	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: 41.8%

Protein: 6.6%

Carbs: 51.6%