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Mini Lemon Gugelhupf

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Mini Lemon Gugelhupf

Recipe by Helen Klabe
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In my family, baking is serious business. My mom is an amazing baker, and my aunt even owns a German bakery in Seattle (Kaffeeklatsch Seattle – If you’re ever in town, you should definitely visit). With bakers like that around me, it’s not easy to impress anyone. But I like a good challenge. When I realized how much my family missed the Mini-Gugelhupf a baker at the North Sea used to make, the ones we ate every summer holiday, I decided I wanted to recreate them. It took me a long time and many attempts that didn’t turn out quite right. But I finally figured it out: the secret is to only use as much flour as needed for the butter, oil, and yoghurt to set in the oven. Not more. The Gugelhupfs we used to eat were chocolate, but this recipe is very flexible. You can keep the lemon, leave it out, add chocolate or fruit – anything you like. This version is the one that finally worked for me.

Course: DolciCuisine: GermanDifficulty: Easy
Servings
+
-

6

servings
Prep time

15

minutes
Cooking time

0

minutes
Baking Time

20

minutes
Total time

35

minutes

Ingredients

  • 150 g 150 flour

  • 1 tsp 1 baking powder

  • 1 pinch 1 of salt

  • 100 g 100 sugar

  • 1 1 packet vanilla sugar

  • 2 2 eggs

  • 120 g 120 Greek yoghurt (10 % fat)

  • 60 ml 60 neutral oil

  • Grated lemon zest

  • 170 g 170 icing sugar

  • 3 tbsp 3 lemon juice

Directions

  • Preheat the oven to 180 °C (top and bottom heat). Grease the mini-Bundt cake molds with melted butter.
  • In a bowl, beat the eggs, sugar, and vanilla sugar until creamy. Add the Greek yoghurt and then the oil, mixing after each addition.
  • In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and fold in gently. Do not overmix, or the batter will become too dense.
  • Stir in the lemon zest.
  • Fill the molds with the batter and bake for 20 minutes.
  • Let the cakes cool completely.
  • For the glaze, mix lemon juice and icing sugar to form a very thick glaze.
  • Dip the cooled mini-Gugelhupf into the glaze and let them set.

Equipment

  • Mini-Bundt cake molds
  • Oven
  • Mixing bowls
  • Hand mixer

Notes

  • The secret is to only use as much flour as needed for the butter, oil, and yoghurt to set in the oven. Not more.
  • The recipe is very flexible: keep the lemon, leave it out, add chocolate or fruit.

About Wagner Arbitration

The law firm WAGNER Arbitration has its offices in Berlin and specializes in dispute resolution with a focus on arbitration. In addition, the firm offers comprehensive counseling services related to domestic and international business disputes and transactions.