Lemon Pound Cake

Lemon Gugelhupf – Classic Lemon Pound Cake Recipe

Preparation time: 20 minutes
Baking time: 60-70 minutes
Total time: 80-90 minutes
Number of servings: 12

Welcome to the delicious world of desserts! Today, we will focus on an absolute classic: Lemon Gugelhupf. This moist and fragrant cake, with a soft texture and fresh citrus flavor, is perfect for any occasion, whether it’s a quiet afternoon at home or a party with friends. Over time, the Gugelhupf has been a symbol of culinary tradition and conviviality, always bringing smiles to the faces of those who enjoy it. Let’s get started!

Ingredients:

For the batter:
- 3 ½ cups (455 grams) of flour
- ½ teaspoon (2 grams) baking powder
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 3 cups (600 grams) sugar
- 6 large eggs
- 4 tablespoons lemon juice
- Zest of ½ lemon (without the outer yellow membrane)
- ½ tablespoon (6 grams) vanilla extract
- 1 cup (240 ml) sour cream or plain yogurt

For the glaze:
- 1 cup (115 grams) powdered sugar
- Juice of ½ lemon

Step by step for a perfect Gugelhupf:

1. Prepping the oven:
Start by preheating the oven to 180 degrees Celsius. This step is crucial, as a well-heated oven ensures even baking.

2. Mixing wet ingredients:
In a large bowl, add the softened butter and sugar. Use an electric mixer to beat them together until the mixture becomes fluffy and light in color. This process will introduce air into the mixture, ensuring a light and airy texture.

3. Adding flavors:
Once the butter and sugar are well mixed, add the lemon zest, vanilla extract, and eggs, one at a time. Make sure to mix well after each egg added. This will enhance the cake's flavor.

4. Mixing dry ingredients:
In another bowl, combine the flour, baking powder, and salt. These dry ingredients are fundamental for the structure of the Gugelhupf. Mix them well to ensure the baking powder and salt are evenly distributed.

5. Combining ingredients:
Now, on low speed, add the flour mixture to the butter mixture, alternating with the sour cream or yogurt. Start with 1/3 of the flour, followed by ½ cup of sour cream, continuing with another 1/3 of the flour and repeating until all ingredients are incorporated. Make sure to mix only until the batter is smooth, avoiding overmixing, which can lead to a dense cake.

6. Preparing the pan:
Grease a Gugelhupf pan with oil and dust it with flour. This will prevent the batter from sticking to the pan and ensure easy release after baking.

7. Baking:
Carefully pour the batter into the prepared pan and level the surface. Place the pan in the preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. You will smell a divine lemon aroma wafting through the kitchen during baking.

8. Preparing the glaze:
While the Gugelhupf cools, you can prepare the glaze. In a small bowl, mix the powdered sugar with the lemon juice until you achieve a smooth consistency. This will add an extra layer of flavor and make the cake look spectacular.

9. Finishing touches:
Once the Gugelhupf has completely cooled, pour the lemon glaze over the top. This will create a shiny and delicious crust.

Serving and suggestions:
Lemon Gugelhupf is delicious both plain and alongside a cup of tea or coffee. I recommend serving it with a few slices of fresh lemon on the sides of the plate for an elegant touch. You can also add a few mint leaves for a color and flavor contrast.

Personalized version:
If you want to add a touch of originality, you can add some chopped nuts or almonds to the batter. You can also replace the lemon with orange or lime for a different, yet equally delicious variation.

Nutritional benefits:
This Gugelhupf is not only tasty, but it also contains beneficial ingredients. Lemon is an excellent source of vitamin C, and yogurt adds probiotics that contribute to digestive health. However, be mindful of portions, as the dessert is rich in sugar and fats.

Frequently asked questions:
1. How can I check if the Gugelhupf is done?
Use a toothpick, inserting it into the center of the cake. If it comes out clean, the Gugelhupf is ready.

2. Can I use oil instead of butter?
You can, but the texture and flavor won't be as rich. Butter provides a deeper flavor.

3. How can I keep the Gugelhupf fresh?
Wrap it well in plastic wrap or store it in an airtight container. It can be kept at room temperature for 3-4 days or in the refrigerator for a week.

4. What drinks pair well with lemon Gugelhupf?
A cup of green tea or freshly squeezed lemonade are excellent combinations that complement the lemon flavor.

Now that you have all the necessary information, all that’s left is to get cooking! Enjoy the process and the final result – a lemon Gugelhupf that will impress everyone!