Lemon Cake

Here’s an old family favorite.

My mother used to make lemon cake when I was a kid – Zitronenkuchen we called it.  It was (and still is) my brother’s favorite, and it always, always, always turned out, no matter if visitors came or not.  You know how that works: Normally, cakes don’t turn out when visitors come.  This one never disappointed.

Lemon Cake


for the cake:

  • 1 1/2 cups butter, softened
  • lemon zest
  • 2 cups sugar
  • 4 eggs
  • 1 cup corn starch
  • 1 cup flour
  • 1/2 tsp baking powder
  • some lemon juice

for the glaze:

  • 3/4 cup powdered sugar
  • 4 tbsp lemon juice


Heat oven to 325º F.

Mix butter, lemons zest, sugar, eggs, corn starch, flour and baking powder well.  Fill batter into a greased and breaded rectangular 12″ pan.

Bake for 75-90 minutes, until a wooden skewer comes out clean.

Take the cake out of the oven, but leave it in the pan.  Poke holes into the cake with the skewer and dribble some lemon juice into it.  Then make the glaze by mixing lemon juice and powdered sugar, and brush it onto the hot cake.

Take the cake out of the form when it is cool.  You can sprinkle powdered sugar on top when it is cool, if you wish, for decorative reasons.




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