Lemon-cherry cake or kirschkuchen is a traditional German non-yeasted cake. Using baking powder as the leavening agent, the cake can be prepared in 20 minutes or less. Which is around the time it takes for your oven to get to temperature. I found this recipe in a classic German baking cookbook I stumbled upon at the library. This is one of the easier recipes in the book but that doesn’t mean its not delicious. Coffee and cake is a thing in Germany, or at least that’s what my Pimsleur lessons would have me believe. So if you’re having friends over and not a lot of time to get ready, this cake can be prepared in just over an hour so let’s get on to the recipe.
Lemon-cherry cake prep notes
Start by preheating your oven to 350 degrees Fahrenheit and setting a rack in the middle. Line the bottom of your springform pan with parchment paper and set aside. Add the butter and sugar to your stand mixer and beat until nice and fluffy. Scrape down the sides of the bowl at least once. I use this paddle attachment, which gets the edges of the bowl a lot better and I don’t need to scrape the bowl as much. Highly recommend if you do a lot of baking. Once the butter and sugar is light and fluffy, add the eggs, one at a time. Let each egg incorporate before adding the next. Add the lemon zest next.
Combine your dry ingredients in a separate bowl and whisk to incorporate. Add to the butter mixture and mix until just combined, scraping down the side of the bowl at least once. For the cherries, I used a can of sour cherries in water that was a little shy of the 500 grams that the recipe called for but it turned out fine. I also used sweet cherries the most recent time since it was what I had on hand and it also tasted fine. The lemon zest packs a punch and is the dominant flavor here with a bite or two of cherry in each piece. Fold the cherries in using a spatula then scrape the batter into the prepared pan. Smooth the top of the batter with your spatula then bake for 55 minutes.
Final Notes
The cake will be golden brown and starting to pull away from the sides of the pan when its done. Let cool for 20 minutes then remove the springform ring. When completely cool, dust with a bit of powdered sugar if you like and serve. I’ve also served this cake with a bit of the pear jam I made for the space cake and that was a delicious combination as well. Try it out and I hope you enjoy!
Lemon-Cherry Cake
Equipment
- Stand Mixer
- 9-inch springform pan
Ingredients
- 130 grams unsalted butter, room temp 9 Tbsp & 1 tsp
- 180 grams granulated sugar
- 3 eggs
- zest of 1 lemon
- 180 grams AP flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 500 grams pitted sour cherries drained if canned
- Powdered Sugar for dusting, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Line the bottom of the springform pan with parchment paper
- Add the butter and sugar to the bowl of your stand mixer and beat with the paddle attachment until fluffy, scrape the sides of the bowl at least once.
- Add the eggs one at a time. Once the eggs are incorporated add the lemon zest
- In a separate bowl, combine the AP flour, baking powder and salt and whisk to combine. Add to the butter mixture and mix until just combined. Scrape down the sides of the bowl.
- Fold the cherries into the batter using a spatula.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 55 minutes or until cake is golden brown and starting to pull away from the sides of the tin.
- Remove from oven and let cool on a rack for 20 minutes before removing the springform ring. When completely cool, dust with a bit of powdered sugar if you want, and serve.
