German Lemon Cake Recipe
- 1 1/8 cups butter, softened
- 1 1/4 cups white sugar
- 5 eggs
- 3 tablespoons rum (optional)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1/3 cup lemon juice
- 1 cup confectioners' sugar
- 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.
