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.
Original recipe makes 12 servings
Ingredients
1 1/8 cups butter, softened
1 1/4 cups white sugar
5 eggs
3 tablespoons rum
1 cup all-purpose flour
1 cup cornstarch
1/3 cup lemon juice
1 cup confectioners’ sugar
-
PREP
20 mins
-
COOK
1 hr 15 mins
-
READY IN
1 hr 35 mins
Directions
- Preheat the oven to 350 degrees (175 degrees C). Grease a 9×5 inch loaf pan.
- 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.
- 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.
- 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.
Nutrition
Calories: 392 kcal
Carbohydrates: 49.7 g
Cholesterol: 134 mg
Fat: 19.4 g
Fiber: 0.4 g
Protein: 3.9 g
Sodium: 153 mg