German Lemon Cake31 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 35 min
“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.” - by MISS ALIX
Original recipe yields 12 servings
- Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 392 cal
- 19.4 g
- 49.7 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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 maek ..." See morethe glaze thicker and more "glaze-y" so that it would crust nicely and poured/spread that one on for icing. YUM!"
"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 a tab..." See morelespoon of lemon zest with the dry ingredients. The cake was very moist, and the lemon flavor was wonderful. "
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