Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1/4 cup cold water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup sour cream
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup all-purpose flour
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the cold butter cubes to the bowl and mix until the mixture resembles coarse sand.
4. Add the egg yolk and cold water to the mixture and mix until the dough comes together.
5. Press the dough into the bottom and up the sides of the springform pan.
6. Bake the crust for 15 minutes, then remove from the oven and set aside.
7. In a separate mixing bowl, whisk together the lemon juice, lemon zest, sour cream, sugar, eggs, and flour until smooth.
8. Pour the mixture into the pre-baked crust.
9. Bake the cake for 35-40 minutes, or until the filling is set and the edges are lightly golden.
10. Remove the cake from the oven and let it cool to room temperature.
11. Once cooled, refrigerate the cake for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 330
- Fat: 18g
- Carbohydrates: 38g
- Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Greek yogurt can be used instead of sour cream.
- Lime juice and zest can be used instead of lemon juice and zest.
Variations:
- Add 1/2 cup of blueberries or raspberries to the filling for a fruity twist.
- Top the cake with whipped cream or meringue before serving.
- Use a graham cracker crust instead of the traditional crust.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Use a zester to get the most flavor out of the lemon zest.
- Let the cake cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the cake chilled.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh berries or a dollop of whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is not setting, bake the cake for an additional 5-10 minutes.
Food safety advice:
- Make sure to refrigerate the cake promptly after baking to prevent bacterial growth.
Food history:
- Zitronen-Schmandkuchen is a traditional German dessert that has been enjoyed for generations.
Flavor profiles:
- Tangy
- Sweet
- Creamy
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German