Citroonkoken   

vun Clara Kramer-Freudenthal   

Todoten:

• 350 Gramm Mehl
• 300 Gramm Zucker
• dree Teelepel Backpulber
• een Pries Sult
• 150 ml Appelsinensapp
• 175 ml Eul
• de afreben Schell vun twee Citroon
• veer Eier
• den Sapp vun twee Citroon

De Koken:

All de Todoten tosoom in een Kumm doon un düchtig dörchrühren bet allns glatt is. Den Deeg in een mit Bodder utsmeerte un mit Mehl utsteuvte Pufferform doon. In den op 165 Grood, Heetluft sünst 185 Grood vörwarmten Backoben op de ünnerste Schien schuben. Ungefiehr 50-60 Minuten backen loten. De Proov mit een hülten Sticken moken, ob de Koken goor is. Den Backoben utdreihn un den Koken noch fief Minuten to Rooh komen loten.

De Glosur:

250 Gramm Puderzucker mit den Appelsinen- un Citroonsapp glattrühren. De Hälfte öber den heten Koken in de Form geten. No teihn Minuten den Koken ut de Form op een groten Kokentöller stülpen. Nu de anner Hälfte vun de Glosur mit een Pinsel öber den Koken verdelen.

Dat geiht bannig gau un smeckt warm un koold liekers good.

Lemon Cake   

by Clara Kramer-Freudenthal   

Ingredients:

• 350 grams [12 oz] flour
• 300 grams [10 oz] sugar
• three teaspoons baking powder [Translator's note: German brands tend to be more bitter and salty than North American ones.]
• a pinch of salt
• 150 ml [5 fluid oz or 10 tablespoons] orange juice
• 175 ml [6 fluid oz or 12 tablespoons] oil
• grated peel of two lemons
• four eggs
• the juice of two lemons

Cake:

Place all ingredients into a bowl, and stir thoroughly until all has been well incorporated. Put the dough into a bunt form [greased if necessary] whose inside has been coated with flour. Place on the lowest rung in the oven that has been preheated to 165°C [325°F] (in a forced air oven, otherwise 185°C [350-375°F]). Allow to bake for about 50-60 minutes. Do the wooden stick test to determine if the cake is done. Turn off the oven, and let the cake rest for another five minutes.

Glaze:

Combine 250 grams [9 oz] of powdered sugar with the orange juice and lemon juice, and stir to create a smooth mass. Pour one half onto the hot cake while it is still in the form. Ten minutes later, turn out the cake onto a large cake platter. Now use a brush to cover the cake with the other half of the glaze.

This is a quick recipe, and the result is equally delicious warm or cold.

Tsitronenkouken   

fun Clara Kramer-Freudenthal  

Toudaten:

• 350 [drei hunnerd foevtig] gram meel
• 300 [drei hunnerd] gram tsukker
• drei telepel bakpulver
• ein priis' sult
• 150 [ein hunnerd foevtig] ml [milliliter] appelsinensap
• 175 [ein hunnerd fiiv un seuventig] ml oyl
• de af-reven schel fun twei tsitronen
• feer aier
• d'n sap fun twei tsitronen

De kouken:

All de toudaten tousamen in 'n kum doon un duechtig doerch-royren bet allens glat is. D'n deig in 'n mit bodder uut-smeerde un mit meel uut-stoyvde pufferform doun. In d'n op 165 [ein hunnerd fiiv un soestig] graad (heitluft, suenst 185 [ein hunnerd fiiv un tachentig] graad foer-warmden bak-aven op de uennersde schiin schuven. Ungefeir 50-60 [foevtig bet soestig] minuten bakken laten. De proov' mit 'n huelten stikken maken of de kouken gaar is. D'n bak-aven uut-draien un d'n kouken noch fiiv minuten tou rou kamen laten.

De glasuur:

250 [twei hunnerd foevtig] gram pudertsukker mit den appelsinen- un tsitronensap glat-royren. De helvte euver d'n heiten kouken in de form geiten. Naa tain minuten d'n kouken uut de form op 'n groten koukentoeller stuelpen. Nuu de anner helvte fun de glasuur mit 'n pinsel euver d'n kouken ferdeilen.

Dat gait bannig gau un smekt warm un kold likers goud.

Lemon Cake   

by Clara Kramer-Freudenthal   
   
Ingredients:

• 350 grams [12 oz] flour
• 300 grams [10 oz] sugar
• three teaspoons baking powder [Translator's note: German brands tend to be more bitter and salty than North American ones.]
• a pinch of salt
• 150 ml [5 fluid oz or 10 tablespoons] orange juice
• 175 ml [6 fluid oz or 12 tablespoons] oil
• grated peel of two lemons
• four eggs
• the juice of two lemons

Cake:

Place all ingredients into a bowl, and stir thoroughly until all has been well incorporated. Put the dough into a bunt form [greased if necessary] whose inside has been coated with flour. Place on the lowest rung in the oven that has been preheated to 165°C [325°F] (in a forced air oven, otherwise 185°C [350-375°F]). Allow to bake for about 50-60 minutes. Do the wooden stick test to determine if the cake is done. Turn off the oven, and let the cake rest for another five minutes.

Glaze:

Combine 250 grams [9 oz] of powdered sugar with the orange juice and lemon juice, and stir to create a smooth mass. Pour one half onto the hot cake while it is still in the form. Ten minutes later, turn out the cake onto a large cake platter. Now use a brush to cover the cake with the other half of the glaze.

This is a quick recipe, and the result is equally delicious warm or cold.