German Lemon Cake
Description
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.
Ingredients
•
1 1/8 cups butter, softened
•
1 1/4 cups white sugar
•
5 eggs
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3 tablespoons rum
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1 cup all-purpose flour
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1 cup cornstarch
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1/3 cup lemon juice
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1 cup confectioners' sugar
Directions
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.