German Lemon Cake


  • 1 ⅛ cups butter, softened
  • 1 ¼ cups white sugar
  • 5eggs
  • 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 9×5 inch loaf pan.


  • 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.

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