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My review
German Lemon Cake
MISS ALIX
"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."
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Ingredients
1 h 35 m servings 392 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 392 calories; 19.4 g fat; 49.7 g carbohydrates; 3.9 g protein; 123 mg cholesterol; 153 mg sodium. Full nutrition
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Reviews
Read all reviews 4249 Ratings
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Most helpful positive review
2/24/2008
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...
Most helpful critical review
6/23/2007
I must have done something wrong, since others had good results. Cake was about an inch high and very heavy.
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2/24/2008
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...
9/29/2006
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...
6/23/2007
I must have done something wrong, since others had good results. Cake was about an inch high and very heavy.
1/12/2010
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...
12/21/2006
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...
2/16/2007
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...
1/26/2007
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?
7/18/2008
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...