ReceptnaptárZitronenkuchen (lemon bundt cake with sugar glaze)
Zitronenkuchen is one of the freshest, simplest bakes of the German coffee table: a soft, buttery bundt cake with plenty of lemon flavour and a glistening glaze. It is quickly made and stays soft for days. It is especially popular in summer and at Easter.
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Method
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- Butter a bundt tin, dust with flour and heat the oven to 175°C.
- Beat the butter with the sugar, vanilla sugar and salt until fluffy, then beat in the eggs one at a time.
- Add the lemon zest and 2 tbsp lemon juice.
- Mix the flour and baking powder and stir into the mixture alternately with the milk.
- Pour into the tin and bake for 50-55 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes, turn out and prick with a fork.
- Mix the icing sugar with the lemon juice into a thick glaze and drizzle over the lukewarm cake.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use the zest of unwaxed lemons, or wash them well.
- Pour the glaze on the still-lukewarm cake so it soaks in well.
- Pricking helps the lemon soak into the cake.
Frequently asked questions
When is it best?
The next day, as the flavours meld.
Can it have poppy seeds or raisins?
Yes, a poppy-seed lemon version is popular too.
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