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German Lightning Cake

This ridiculously easy cake recipe gets its name from the fact that it's quick as lightning to make. When you're in a pinch and need to bake something fast, this recipe for German Lightning Cake is just what you need. Called Blitzkuchen in Germany, this is one of those classic dessert recipes that's been handed down from generation to generation and has earned its reputation as one of the fastest and most delicious cake recipes there is.

Cooking Time20 min

Ingredients

  • 1/2 cup butter
  • 1/2 cup margarine
  • 1 cup sugar
  • 3 cups self rising flour
  • 4 eggs
  • juice and zest of 1 lemon
  • 1 pinch sugar
  • 1 pinch grated cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
     
  2. Cream together the butter, margarine and sugar.
     
  3. Beat in the eggs one at a time, beating well after each addition.
     
  4. Stir in the flour, then the lemon juice and rind.
     
  5. Turn the mixture into a baking pan and spread it out evenly. Sprinkle some sugar and grated cinnamon over the top.
     
  6. Bake for approximately 20 minutes or until cake tests done.

 

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This cake recipe for Blitzkuchen is so simple that your kids can help out in the kitchen with the mixing. Ingredients 1 cup sugar 1 cup softened butter 4 large eggs 1 medium lemon, juiced 1 1/4 cups flour 1 teaspoon baking soda 1 tsp vanilla extract sugar to taste cinnamon to taste powdered sugar, if desired Directions 1.Using an electric mixer, cream together sugar and butter. 2.Whisk eggs together in a small bowl. Slowly add eggs to creamed mixture. 3.Pour in lemon juice and continue mixing. Add remaining ingredients and mix well. 4.Pour mixture into lightly greased shallow pan, letting it spread evenly. 5.Sprinkle top with sugar and cinnamon. 6.Bake at 350 degrees F for 20 minutes or until knife inserted in center comes out clean. 7.Dust with powdered sugar, if desired, and serve warm.

Why Margarine & Butter?

Recipe not very clear - what size pan?? Greased?

Pan size, please? Should it be greased?

Can this be modified to use regular flour instead of self rising flour?

What size pan?

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