German Lemon Cake

Directions

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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Reviews (31)

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24

gingerB

Sep. 29, 2006

"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!"

21

Pam-3BoysMama

Feb. 24, 2008

"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. "

14

Anita S.

Jun. 23, 2007

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