German Lemon Cake

German Lemon Cake


"This loaf cake is known in Germany as 'Zitronenkuchen', a dense pound cake with a lemon glaze all over the top and soaked into the cake itself."


1 h 35 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
  3. Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
  4. While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.
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  1. 44 Ratings


I have to give this 5 stars! I did make a few slight changes. I had an overabundance of lemons and no rum in the house, so I substituted fresh squeezed lemon juice for the rum and threw in about...

delicious! i made extra glaze and made the glaze extra lemony and poked tons of holes in the cake with the bamboo skewers and poured geneoursly. I added axtra sugar to the rest of the glaze to...

I must have done something wrong, since others had good results. Cake was about an inch high and very heavy.

My wife and I loved it, even though I had to substitute organic corn meal for the corn starch because we didn't have corn starch on hand, thereby making it less original. To those whose cakes d...

This has got to be one of the cake recipes I've ever made (and I've made a lot of cakes)! The only change I made to the recipe was using a dash of lemon extract instead of rum. A delicious cak...

I put in a teaspoon of vanilla extract, two teaspoons of rum extract and a dash of the lemon juice for flavoring. I made extra lemon glaze to make it extra lemony and dusted it with powdered sug...

I'm not sure yet - I just made it. But, I'm suspicious because there was no leavening agent. What's going make this not a rock?

I was curious to see the texture of this cake with so much cornstarch called for but I was pleased with the end result. I goofed and added the 1/3 cup lemon juice to the batter and it still turn...

This lemon cake was the best! My family was literally fighting over the last piece. Excellent! Will make all the time now. Thank you!