Kugelhopf with lemon
1 teaspoon baking powder
2-3 tablespoons lemon juice
kugelhopf (bundt) pan
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© Janneke's Recipe pages - recipe cake, pie and pastry making
How to prepare:
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Beat the butter with the sugar creamy and add eggs and egg yolks.
Mix the flour with cornstarch and baking powder and mix with the other ingredients to a smooth dough.
Grease the kugelhopf pan, dust with breadcrumbs and pour the dough slowly in.
Bake the kugelhopf cake 40-50 minutes.
Cover with lemon glaze when the kugelhopf has cooled completely.
Recipes to use the egg whites:
First published: April 12, 2003, Netherlands
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