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Recipe Category
Cakes

Specialty of
Southern Germany

Number of Servings: 16
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Zitronen-Gugelhupf   (Lemon Gugelhupf)

4 Eggs
1 1/4 cups Sugar
3/4 + 1/8 cups Vegetable Oil
3/4 + 1/8 cups Orange Juice
2 1/2 cups + 3 tablespoons All Purpose Flour
3 teaspoons Baking Powder
Zest from 2 Lemons
Juice from 2 Lemons

For the Lemon Glaze:
3/4 cup Powdered Sugar
Juice from 1/2 of a Lemon


Preheat oven to 375°F (190°C).

Combine eggs and sugar. Using a mixer, beat egg mixture until it has tripled in volume. With the mixer going, drizzle in oil, then the lemon juice, then the orange juice.

Gently fold in the flour, baking powder, and lemon zest.

Prepare a cake pan (Bundt form or Gugelhupf form) by greasing it with butter or cooking spray. Pour the cake batter into the cake pan and distribute it evenly.

Bake cake for about 45-55 minutes. Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.

Remove cake from oven when its done and allow it to cool in the cake pan for 20 minutes. Remove cake from pan and turn-over, so that the flat side becomes the bottom. Allow cake to cool completely.

To make the glaze, sift the powdered sugar and mix it with the lemon juice. Drizzle the lemon glaze over the cake.



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