German Lemon Cake

German Lemon Cake

German Lemon Cake
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.

Turn the oven on to 350 degrees (175 degrees C).

Grease a 9×5-inch loaf pan.

The butter and sugar are combined in a big bowl and beaten until fluffy and light.

One at a time, beat in the eggs, mixing thoroughly after each addition.

Rum is stirred in, and then the flour and cornstarch are combined.

Fill the prepared loaf pan with the liquid.

Bake in the preheated oven for 1 hour and 15 minutes, or until a knife inserted into the crown comes out clean.

Remove from the pan after at least 10 minutes of cooling.