Any poultry can be brined using this delicious recipe. Your bird will be really juicy, and the gravy will be wonderful! This amount of brine is adequate for a 10- to 18-pound turkey.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ⅛ cups butter, softened
- 1 ¼ cups white sugar
- 5 eggs
- 3 tablespoons rum (Optional)
- 1 cup all-purpose flour
- 1 cup cornstarch
- ⅓ cup lemon juice
- 1 cup confectioners’ sugar
Instructions
- 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 Facts
| Calories | 392 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 153 mg |
| Sugars | 31 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used 2 lemon pudding cook and serve. In place of 1 c. cornstarch and 1/3 c. lemon juice, I added 1 c. confectioners sugar. Very good.
This turned out nicely! Nice texture and perfect lemon flavour. I made it lactose free by using vegan margarine instead of butter, I also used lemon juice in place of the rum.
did not come out well. very dry. I was looking for a lemon cake recipe and this only tastes like lemon on the very top where the glaze is.
It looks great. It is in the oven. I’m surprised there is no leavenong agent listed. I have a fried from Germany who makes this for gifts. Her recipe calls fpr 1 teaspoon of baking powder. Too late now. I checked with her after I got it in the oven??
This turned out VERY dry, despite cooking for only 45 minutes @350, and pouring all of the glaze on as directed. I used Limoncello in place of the rum, which gave it a tangy lemon flavor, which was what I expected. Will not make it again
I’m not a fan of this recipe. I like a strong flavour of lemon and you can hardly taste it. The cake taste bland and I think the cornstarch makes a different taste and texture than normal cake.
I added quite a bit more lemon juice than the recipe called for (oops) and a bit of lemon zest. So the lemon flavor really came through and I couldn’t be more overjoyed with that, the problem was that it turned out fairly dry despite my taking precautions against this happening. Does anyone have any tips/suggestions to stop that from happening next time I make this? (Yes, gonna do it again. Like I said, loved the lemon flavor!)
I LOVE the glaze. The cake part was very blah in my opinion, and I didn’t realize it was going to be so dense. I’ve never had a pound cake before.
I used one pkg lemon pie filling mix and enough cornstarch to make the 1 cup the recipe asked for. I also used about 2 1/2 tbsp lemon juice and 1 tsp vanilla instead of rum.
I had some lemon puddings mixes to use (the cook and serve kind). Since cornstarch is the main ingredient in the lemon pudding mix, I gambled. I used 2 4-serving size puddings in place of the cornstarch, lemon juice, and confectioner’s sugar. It turned out really good.
Fantastic recipe. Quick, easy, delicious. Also great with squeezed orange juice instead of lemon. I make it regularly at the seniors home where I work, I double the recipe and bake it in a hotel pan. I think it works better when it’s thinner than loaf sized, with a bit more glaze, no dryness issues.
This cake is VERY Lemony… like tart lemony. Actually I don’t think it’s the cake but the glaze that seeps through. Very good but you must expect it to be very bright tasting… not like other lemon loafs. I just made it and am eating it right now… its starting to grow on me! I also substituted lemon juice from the rum.. but the overwhelming lemon is coming from the glaze for sure.
Left out the rum and it turned out quite dry. Flavor was good, but I’m going to use some of the tweaks suggested by other reviewers and see if I can get it to be more moist next time. If that doesn’t work, I’ll move on to other recipes for lemon cake.
Horrid
Great recipe! Added some lemon zest with the rum. Put it in a round cake pan 🙂 and added grated cheese on top
This cake was wonderful. My German husband always love to eat German Christmas cakes, stollen etc over the Christmas holiays. I did wonder about not adding baking powder . After reading all of the reviews I went ahead and baked it. Excellent. I now have to make two more for my student sons to take back with them….
needs cool whip
I had a little fresh lemon juice to use up and wanted to make a pound cake for DH to take to work. This recipe was suggested to me. It was very weird to use an entire cup of cornstarch in a cake recipe. I found the cake overall to be dry and plain. My DH ended up pouring more rum over the top. I doubt that I’d make it again.
I didn’t make the glaze thin enough but enough did make it through the cake. It’s heavy, fine grained, and awesome. It makes a large loaf. When serving, make it very thin slices – it’s very rich!
Very good cake. I have made this a few times already, I made extra lemon glaze, everybody love it. thank you.
This recipe came out fabulous. I did use the rum. It rose perfectly and was not heavy at all. I also doubled the glaze to pour on top / into the holes. I additionally toasted coconut to sprinkle on top as well.