"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." — MISS ALIX
Watch video tips and tricks
1 1/8 cups
1 1/4 cups
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!
I must have done something wrong, since others had good results. Cake was about an inch high and very heavy.
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.
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! :-)
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?
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
German Lemon Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 175
See how to make a warm German cake frosting with pecans and coconut.
See how to make a classic holiday cake.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.