The best delicious Lemon Kugelhopf (lemon Bundtcake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Kugelhopf (lemon Bundtcake) recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Kugelhopf (lemon Bundtcake).
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3 c All-Purpose Flour
1/4 ts Salt
1/2 c Sugar
1 Pkg Active Dry Yeast
3 Eggs
3/4 c Whole Milk
1/2 ts Lemon Oil
6 oz Unsalted Butter
1/2 c Toasted Pecans, Chopped
1 c Golden Raisins
Powdered Sugar
Preheat the oven to 350 degrees. Using an electric mixer, combine and blend
the flour, salt, sugar and yeast. Combine the eggs, milk and lemon oil in
another bowl. Stir the liquid into the dry mixture. Use a dough hook to mix
at low speed until the dough is smooth and silky (about 15 minutes). Cut
the butter into small pieces and add a few pieces at a time, mixing until
thoroughly incorporated. Continue mixing for another 10 minutes. Blend in
the toasted pecans and raisins. Thoroughly butter the bundform pan (2 1/2
to 3 qt.) and pour the batter into it Cover with buttered plastic wrap and
let rise until doubled in bulk (1 or 2 hours). Remove the plastic and bake
for 10 minutes. Lower the heat to 325 degrees and bake until golden brown
(45 to 50 minutes). Remove from the oven and let rest for 3 or 4 minutes
before removing from the pan. Dust with powdered sugar before serving.
From
Yields
1 Cake
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