German Lemon Cake (Zitronenkuchen)

German Lemon Cake (Zitronenkuchen)


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.


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

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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