German Lemon Cake

Name: German Lemon Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 1 ⅛ cups butter, softened; 1 ¼ cups white sugar; 5 eggs; 3 tablespoons rum; 1 cup all-purpose flour; 1 cup cornstarch; ⅓ cup lemon juice; 1 cup confectioners' sugar

Rating: 3.77 stars

53 Ratings
45 Reviews
6 Photos

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

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr 15 mins

total:

1 hr 35 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 ⅛ cups butter, softened
1 ¼ cups white sugar
5 eggs
3 tablespoons rum (Optional)
1 cup all-purpose flour
1 cup cornstarch
⅓ cup lemon juice
1 cup confectioners' sugar

Directions

Step 1

Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

392 calories; protein 3.9g 8% DV; carbohydrates 49.7g 16% DV; fat 19.4g 30% DV; cholesterol 123.3mg 41% DV; sodium 153.1mg 6% DV. Full Nutrition

Reviews (45)

Most helpful positive review

Pam Ziegler Lutz

02/24/2008

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 tablespoon of lemon zest with the dry ingredients. The cake was very moist and the lemon flavor was wonderful. Read More

Helpful

(33)

Most helpful critical review

Anita S.

06/23/2007

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

Helpful

(19)

53 Ratings

5 star values: 21
4 star values: 14
3 star values: 8
2 star values: 5
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Pam Ziegler Lutz

02/24/2008

Helpful

(33)

gingerB

09/29/2006

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 the glaze thicker and more "glaze-y" so that it would crust nicely and poured/spread that one on for icing. YUM! Read More

Helpful

(27)

Anita S.

06/23/2007

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

Helpful

(19)

Vitit Kantabutra

01/19/2010

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 didn't rise: perhaps your butter and eggs weren't at room temperature. Also after having beaten in half the eggs adding a spoonful of the flour before beating in the rest of the eggs can help stabilize the batter. This technique seems to work well in cakes that don't have chemical leavening agents. Read More

Helpful

(15)

Karen19733

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 cake and I will be making it again very soon by popular demand. Thank you for this yummy recipe!:-) Read More

Helpful

(13)

Heinz14

02/16/2007

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 sugar. Read More

Helpful

(11)

SFRONZA

01/26/2007

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? Read More

Helpful

(9)

BRAXIGIRL

10/24/2006

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

Helpful

(8)

tvmw

07/18/2008

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 turned out OK. I did use the zest from one whole lemon in the batter also along with a teaspoon of vanilla and a dash of salt to enhance the flavors. I glazed as per instruction and the cake turned out light textured with a great lemony tart flavor and quite moist. Read More

Helpful

(8)

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Nutritional Information

German Lemon Cake

Servings Per Recipe: 12
Calories: 391.9

% Daily Value *

protein: 8 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 30 %

saturated fat: 58 %

cholesterol: 41 %

vitamin a iu: 13 %

niacin equivalents: 11 %

vitamin b6: 2 %

vitamin c: 5 %

folate: 8 %

calcium: 2 %

iron: 5 %

magnesium: 2 %

potassium: 2 %

sodium: 6 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of German Lemon Cake

1 of 45

All Reviews

Pam Ziegler Lutz

02/24/2008

Helpful

(33)

gingerB

09/29/2006

Helpful

(27)

Anita S.

06/23/2007

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

Helpful

(19)

Vitit Kantabutra

01/19/2010

Helpful

(15)

Karen19733

12/21/2006

Helpful

(13)

Heinz14

02/16/2007

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 sugar.

Helpful

(11)

SFRONZA