Lemon kugelhof / bundt cake

It is quite a long time since I didn't bake a kugelhof. I don't know why, but in the summer I'm more into fresh fruits rather than cakes. But I felt the need to come back to my old habits...

  • 560 ml all-purpose flour
  • 5g baking powder
  • 5g baking soda
  • 2g salt
  • 180g unsalted butter, softened
  • 100g sugar
  • grated zest of 2 lemons
  • 3 eggs
  • 125ml lemon juice
  • 125 ml milk

  1. Preheat the oven to 180°C.
  2. Generously butter and flour a 10 cups bundt pan.
  3. In the bowl of the standing mixer, add butter, sugar, and lemon zest and mix.
  4. Add the eggs, one by one, and beat until smooth.
  5. Add the flour, baking powder, baking soda, and salt.
  6. Add the lemon juice and milk and mix well.
  7. Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Let it cool for 10 minutes and unmould from the pan. Cool completely on a wire rack.
I got this recipe from here.

Further, you can put on top a chocolate glaze made from:
  • 100g dark chocolate
  • 50g yogurt
  • 50g sourcream
  • 1 tablespoon olive oil
  • 100ml milk or more, depending on how thick the glaze you want to be
In a saucepan in bain marie, melt the chocolate, add the yogurt and the sourcream. Stir constantly, until the mixture is smooth. Add the milk slowly and in the end the oil, continuing to stir until all ingredients are well combined.

The cake turned out to be a bit denser than expected but the taste was good.


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