German Lemon Cake Recipe -
German Lemon Cake Recipe

German Lemon Cake

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


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

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Jun 23, 2007

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

Sep 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!

Jan 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.

Dec 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! :-)

Feb 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.

Jan 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?

Jul 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.


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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