Gugelhupf lemon

Name: Gugelhupf lemon
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12 portions
Ingredients: butter, soft; sugar; vanilla sugar; rum; vanilla extract; lemon, zest and juice; eggs; wheat flour; baking powder; yoghurt; cake glaze, lemon; brittle; lemon zest

Duration: 1 h 30 min

Difficulty: easy

Tags:

vegetarian

"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!

Ingredients for

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

Preparation time: 20 min
Cooking time: 1 h 10 min
Total time: 1 h 30 min

Prepare the cake

Beat the butter, sugar and 2/3 of the vanilla sugar with the rum, vanilla flavouring and lemon juice and zest until very fluffy.

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.

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.

Leave the Gugelhupf to stand in the tin for 10 minutes and then turn out onto a rack to cool.