Kugelhopf with lemon

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Ingredients:

100 gr butter or margarine

300 gr sugar

5 eggs

6 egg yolks

200 gr flour

100 gr cornstarch

1 teaspoon baking powder

lemon glaze:

150 gr icing sugar

2-3 tablespoons lemon juice

extra:

oven

kugelhopf (bundt) pan

Preparation:

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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:

Pavlova

Coconut macaroons

Dutch "bokkepootjes"