Gugelhupf lemon
Tags:
vegetarian
Description
"When life gives you lemons, make lemonade out of them!" A beautiful saying with a lot of truth! We have another alternative that is at least as beautiful: "... then make lemon cake out of it!" Isn't that a wonderful idea? This super-juicy Gugelhupf is fresh and absolutely sure to succeed. You will love it!
Zutaten für
For the dough
240
g
butter, soft
300
g
sugar
3
Pack(s)
vanilla sugar
2
Tablespoon(s)
rum
1
Teaspoon(s)
vanilla extract
1
lemon, zest and juice
5
eggs
420
g
wheat flour
1
Pack(s)
baking powder
300
ml
yoghurt
For the decoration
1
Pack(s)
cake glaze, lemon
3
Tablespoon(s)
brittle
2
Tablespoon(s)
lemon zest
Preparation
Prepare the cake
1
Beat the butter, sugar and 2/3 of the vanilla sugar with the rum, vanilla flavouring and lemon juice and zest until very fluffy.
2
Separate the eggs and stir the egg yolks into the mixture one by one. Mix the flour with the baking powder, sieve and add to the mixture alternately with the yoghurt. Preheat the oven to 180°C top/bottom heat.
3
Beat the egg whites with the rest of the vanilla sugar until stiff and fold into the batter. Pour everything into the cake tin and bake for 70 minutes. If necessary, cover the dough with aluminium foil after 40 minutes to prevent it from browning too much.
4
Leave the Gugelhupf to stand in the tin for 10 minutes and then turn out onto a rack to cool.
Decorate the cake
Decorate the Gugelhupf first with lemon icing and then with lemon zest and brittle.
Zutaten für
For the dough
240
g
butter, soft
300
g
sugar
3
Pack(s)
vanilla sugar
2
Tablespoon(s)
rum
1
Teaspoon(s)
vanilla extract
1
lemon, zest and juice
5
eggs
420
g
wheat flour
1
Pack(s)
baking powder
300
ml
yoghurt
For the decoration
1
Pack(s)
cake glaze, lemon
3
Tablespoon(s)
brittle
2
Tablespoon(s)
lemon zest
