Description
Saftiger Zitronen-Gugelhupf mit zarter, lockerer Krume, feiner Zitrusnote und zartem Schmelz. Goldgelb gebacken, duftet frisch und schmeckt herrlich leicht – perfekt für jede Kaffeetafel.
Ingredients
Scale
- 250g Margarine
- 100g Zucker
- 1 Prise Salz
- 4 Eier
- 300g Mehl
- 50g Speisestärke
- 2 EL Backpulver
- 2 EL Milch
- 2 Bio-Zitronen
- 1 Bio-Limette
- 100ml Mineralwasser
- 150g Puderzucker
- Saft von 1/2 Zitrone
Instructions
- Preheat your oven to 175°C (fan/convection setting). Prepare a Gugelhupf (bundt) or loaf pan by greasing it thoroughly with margarine or non-stick spray, ensuring all surfaces are coated to prevent sticking.
- In a large mixing bowl, add the margarine, sugar, and a pinch of salt. Using a hand mixer or stand mixer, beat the mixture on medium-high speed for about 5 minutes until it becomes light, pale, and creamy. This step incorporates air for a fluffy cake.
- Add the eggs one at a time to the creamed mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter.
- In a separate bowl, combine the flour, cornstarch (Speisestärke), and baking powder. Sift these dry ingredients together to remove any lumps and to evenly distribute the baking powder.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined, avoiding overmixing, which can make the cake dense.
- Wash the lemons and lime thoroughly. Using a fine grater, zest both lemons and the lime, taking care to only use the colored part of the peel. Cut the fruits in half and squeeze out the juice, removing any seeds.
- Add the citrus zest and juice, along with the mineral water, to the batter. Gently fold everything together using a spatula or mixer on low speed until the mixture is smooth and all ingredients are well incorporated.
- Pour the finished batter evenly into the prepared cake pan. Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes. Begin checking after 50 minutes by inserting a wooden skewer or toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If not, continue baking and check every 5 minutes.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert the pan onto a wire rack and allow the cake to cool completely before glazing.
- Once the cake is fully cooled, prepare the glaze by mixing the powdered sugar with the juice of half a lemon in a small bowl. Stir until smooth and pourable; add more lemon juice or sugar as needed to achieve your desired consistency.
- Drizzle or spread the lemon glaze evenly over the cooled cake. Allow the glaze to set for at least 15 minutes before slicing and serving.
Notes
For an extra zesty flavor, you can add additional lemon or lime zest to the glaze or sprinkle some on top as decoration. Make sure all ingredients, especially the eggs and margarine, are at room temperature for best results. If you do not have a Gugelhupf pan, a standard loaf pan works well too. The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
