Lemon Kugelhopf (citromos kuglóf)
A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. As with the Jewish dish kugel, the name “Gugelhupf” is related to the Middle High German word Kugel meaning “ball” or “globe”. In Hungary, Bosnia-Herzegovina, and Serbia, it is called kuglof, in the Czech Republic it is called bábovka, and in Poland it is called babka. In Republic of Macedonia the cake is known as “куглоф”.
A Kugelhopf is a typical sweet European breakfast bread, similar to some American yeasted coffee cakes, although a shade drier for dunking.
20 dkg butter
24 dkg icing sugar
1 pack vanilla sugar
24 dkg flour
1 teaspoon backing powder
juice of a half lemon
grated lemon peel
Ingredients for the glaze:
12 dkg icing sugar
1. Mix the butter with the icing sugar, the vanilla sugar, the lemon’s juice and the grated lemon peel. Add the eggs and mix well.
2. Finally add the flour and the baking powder and mix well.
3. Butter and flour the Kugelhupf form.
4. Put the mass into the form.
5. Bake at 160 Celsius preheated oven for one hour.
6. When the cake is cold prepare the glaze: mix well the 12 dkg icing sugar with the lemon juice.
7. Finally decorate the Kugelhupf with the glaze.