German Lemon Cake (Zitronenkuchen)

    German Lemon Cake (Zitronenkuchen)

    (47)
    12saves
    1hour35min


    50 people made this

    This is a dense German style lemon pound cake with a lemon glaze which is poured over the top so it soaks into the cake.

    Ingredients
    Serves: 12 

    • Cake
    • 280g butter, softened
    • 1 1/4 cups (275g) white sugar
    • 5 eggs
    • 3 tablespoons (60ml) rum
    • 1 cup (125g) plain flour
    • 1 cup (115g) cornflour
    • Lemon Glaze
    • 1/3 cup (85ml) lemon juice
    • 1 cup (155g) icing sugar

    Directions
    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Cake: Preheat the oven to 180 degrees C. Grease a 23x13cm loaf tin.
    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 cornflour. Pour into the prepared loaf tin.
    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 tin.
    4. Lemon Glaze: Mix together the lemon juice and icing sugar.
    5. To Serve: 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 and Ratings
    Global Ratings:
    (47)

    Reviews in English (47)

    by
    30

    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.  -  24 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    27

    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!  -  29 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    18

    I must have done something wrong, since others had good results. Cake was about an inch high and very heavy.  -  23 Jun 2007  (Review from Allrecipes USA and Canada)

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