Description
Saftig-lockerer Gugelhupf mit feiner Joghurtnote, zartem Zitronenaroma und goldener Kruste. Frisch, leicht und aromatisch – jeder Bissen schmilzt auf der Zunge und verführt mit zitrusfrischer Süße.
Ingredients
Scale
- 200 g Staubzucker (powdered sugar)
- 1 Pk Backpulver (1 packet baking powder)
- 250 g Joghurt (plain yogurt)
- 1 Pk Vanillezucker (1 packet vanilla sugar)
- 5 Stk Eier (5 eggs)
- 350 g Mehl (flour)
- 200 g Butter
- 1 EL Zitronensaft und abgeriebene Schale (1 tablespoon lemon juice and grated zest)
- 2 EL Rum (2 tablespoons rum, or substitute with fruit syrup)
Instructions
- Preheat your oven to 175°C (347°F) with both top and bottom heat. Prepare a Gugelhupf (Bundt) cake pan by thoroughly greasing it with butter and dusting it with flour, ensuring all surfaces are covered to prevent sticking.
- Place the butter, powdered sugar, vanilla sugar, grated lemon zest, and lemon juice in a large mixing bowl. Using an electric mixer, beat the mixture on medium-high speed for about 5 minutes until it becomes light, creamy, and pale in color. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. This helps to incorporate air and ensures a smooth, homogeneous batter. Continue mixing until all the eggs are fully blended into the mixture.
- In a separate bowl, combine the flour and baking powder. Stir them together to evenly distribute the baking powder throughout the flour.
- Gradually add the flour mixture and the yogurt to the butter-egg mixture, alternating between the two. Begin by adding about a third of the flour mixture, then add half of the yogurt, and mix just until combined. Repeat this process until all of the flour and yogurt have been incorporated. Do not overmix; mix just until the batter is smooth and even.
- Add the rum (or fruit syrup, if substituting) to the batter and gently mix until fully incorporated. At this stage, the batter should be smooth, creamy, and slightly thick.
- Pour the prepared batter evenly into the greased and floured Gugelhupf pan. Use a spatula to smooth the surface and ensure the batter is distributed evenly throughout the pan.
- Place the pan in the preheated oven and bake for approximately 60 minutes. About halfway through baking, check the cake and rotate the pan if your oven heats unevenly. The cake is done when a skewer or toothpick inserted into the center comes out clean and the surface is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This helps the cake firm up and makes it easier to remove from the pan without breaking.
- Carefully invert the pan onto a wire rack and gently lift it off to release the cake. Allow the Gugelhupf to cool completely before slicing and serving. Optionally, dust the cooled cake with powdered sugar for a beautiful finish.
Notes
Instead of rum, you can use fruit syrup for a non-alcoholic version. Ensure the Gugelhupf pan is thoroughly greased and floured to prevent the cake from sticking. The cake keeps well for several days if stored in an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
