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Ingredients
  • subheading: First   "9‐inch tube pan" recipe:
  • Bread Crumbs "fine+dry"   or  Flour   or   Pecans "ground"  PAN DUSTING
  • Flour                       3  cup
  • Baking powder     2  tsp
  • Salt                         ½  tsp
  • Butter                    1  cup = 8 oz  room temperature
  • Sugar                     2  cup
  • Eggs                       4
  • Milk                        1 cup
  • Lemon Zest          2  Tbs
  • subheading: Glaze:
  • Lemon Juice          ⅓  cup
  • Sugar                     ¾  cup
  •  
  • subheading: Second   Gugelhupf recipe:
  • Eggs                       4
  • Sugar                     1¼ cup
  • Vegetable Oil        ¾ + ⅛ cup
  • Orange Juice         ¾ + ⅛ cup
  • Flour                      2½ cup + 3 Tbs
  • Baking powder     3  tsp
  • Lemon Zest           2 Lemons
  • Lemon Juice          2 Lemons
  •  
  • subheading: Glaze:
  • Lemon Juice          ½ Lemon
  • Sugar                     ¾  cup
Steps
  1. subheading: First   "9‐inch tube pan" recipe:
  2. preheat oven to 325°
  3. butter 9‐inch tube pan + coat with bread crumbs/flour/pecan powder
  4. sift together flour + baking powder + salt + set aside
  5. cream butter + sugar together until fluffy + beat in eggs one at a time
  6. fold in sifted the dry ingredient mix alternately with milk
  7. stir in lemon zest
  8. pour batter into prepped pan + smooth batter top by gentle shaking + tapping form on surface
  9. bake at 325° 75 min or until cake tests done     "toothpick test"
  10. subheading: Glaze prep:
  11. warm juice + sugar in saucepan at medium-low heat until sugar is dissolved + cover + remove from heat
  12. immediately when cake is done, unmold cake onto cake rack + apply glaze w/ pastry brush to top + sides of cake until all is absorbed
  13. subheading: Second   Gugelhupf recipe:
  14. preheat oven to 375°F   (190°C)
  15. butter Bundt/Gugelhupf form + set aside
  16. sift together flour + baking powder + set aside
  17. beat eggs + sugar until it has tripled in volume
  18. with the mixer going, drizzle in oil, then the lemon juice, then the orange juice
  19. with a spatula gently fold in sifted flour/baking powder + lemon zest
  20. pour cake batter into the cake pan + distribute evenly
  21. bake at 375° for about 45 to 55 min   or until cake tests done     "toothpick test"
  22. when done, remove cake from oven + allow to cool in the cake pan for 20 min
  23. then unmold cake onto cake rack + allow cake to cool completely
  24. subheading: Glaze prep:
  25. sift powdered sugar + mix w/ lemon juice + drizzle over cake
Notes
  • Second Recipe by: Maida Heatters Book of Great Desserts "Toni Marks"
 

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