Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 1 teaspoon salt

  4. 1 cup unsalted butter --room temperature

  5. 2 cups sugar

  6. 3 egg s

  7. Grated zest from 1 large lemon

  8. 1/2 pint sour cream Lemon Glaze

  9. 1/4 cup unsalted butter --melted

  10. 2 tablespoons fresh lemon juice

  11. 2 cups powdered sugar --sifted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Thoroughly butter and flour a 10-inch kugelhopf or bundt pan; tap pan on edge of sink to shake out excess flour.

  2. Set pan aside. Sift flour, baking powder and salt into a medium bowl; set aside. In bowl of an electric mixer, cream butter and sugar at low speed until blended, then beat at medium speed until mixture is very fluffy (about 6 minutes). Beat in eggs, 1 at a time, scraping down side of bowl after each addition. Add lemon zest and blend. Add flour mixture to creamed mixture alternating with sour cream, adding each in 3 additions and scraping down side of bowl after each addition. Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean (about 1 hour). Cool in pan 10 minutes. Meanwhile, prepare lemon glaze. Turn out cake onto platter; drizzle evenly with glaze.


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