Lemon Gugelhupf

Ingredients

• 250 g butter
• 250 g sugar
• 1 Tbsp vanilla sugar
• 6 Eggs
• 500 g flour
• 1 packet baking powder
• 0.13 l milk
• 2 untreated lemons (zest)
• 80 ml limoncello
• butter (for greasing the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Grease the Gugelhupf tin well and line with breadcrumbs.

3. 3.

   Beat the butter until fluffy, add sugar and vanilla sugar, then beat until creamy. Gradually fold in the eggs until the sugar dissolves. Mix flour and baking powder together, sift a portion over the batter, stir in, add 4 tbsp milk, sift more flour on top, repeat to achieve a smooth, spreadable dough. Adjust with more or less milk as needed.

4. 4.

   Fold in lemon zest and limoncello. Pour the batter into the tin, level the surface, and bake for 50-60 minutes (test with a toothpick). If the cake darkens, cover with foil. Let cool, unmold, and dust with powdered sugar before serving.