Gugelhupf with Sultanas and Lemon Recipe
Introduction
Gugelhupf is a classic, tender cake with a delightful hint of lemon and juicy sultanas soaked in tea. This moist and flavorful bundt cake is perfect for teatime or any cozy gathering.
Ingredients
- 150g sultanas
- 2 English breakfast teabags
- 200g unsalted butter, softened, plus extra for the tin
- 200g icing sugar, plus extra for dusting
- 4 large eggs
- 250g plain flour
- 4 tsp baking powder
- 50g ground almonds
- 1 lemon, zested
- 4 tbsp milk
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the sultanas and the teabags in a heatproof bowl and cover with boiling water. Let steep for 5 minutes, then remove and discard the teabags. Leave the sultanas to soak while preparing the cake batter. For best flavor, soak overnight if time allows.
- Step 2: In a large bowl, beat the softened butter and icing sugar together for about 3 minutes until smooth and pale. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to combine fully.
- Step 3: Sift in the plain flour and baking powder, then add the ground almonds and lemon zest. Mix briefly until just combined. Fold in the milk to loosen the batter slightly.
- Step 4: Drain the soaked sultanas, discarding the soaking liquid, and gently fold them into the batter.
- Step 5: Generously butter a 25cm (2-litre) bundt or gugelhupf tin. Pour in the batter and smooth the top with a spatula.
- Step 6: Bake in the center of the oven for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the middle comes out clean.
- Step 7: Remove from the oven and invert the tin onto a serving plate. Leave to cool for 5 minutes before lifting off the tin. Allow the cake to cool completely.
- Step 8: Dust lightly with icing sugar before serving.
Tips & Variations
- For added flavor, soak the sultanas overnight in the tea to make them plump and juicy.
- You can substitute the English breakfast tea with Earl Grey or another flavored black tea for a different aroma.
- Try adding a handful of chopped nuts or dried fruits like cranberries for extra texture.
Storage
Store the Gugelhupf in an airtight container at room temperature for up to three days. To refresh, you can warm slices gently in the microwave for a few seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other dried fruits instead of sultanas?
Yes, dried cherries, raisins, or chopped dried apricots work well and add different flavors and textures to the cake.
What type of pan is best for Gugelhupf?
A bundt or gugelhupf pan with a central tube is ideal for this cake. It ensures even baking and gives the cake its characteristic ring shape.
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Gugelhupf with Sultanas and Lemon Recipe
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This classic Gugelhupf is a soft, buttery bundt cake studded with tea-soaked sultanas and flavored with ground almonds and lemon zest. Lightly sweetened and delicately textured, it makes a perfect teatime treat or dessert, keeping moist and delicious for up to three days.
Ingredients
Scale
Fruit and Tea Soak
- 150g sultanas
- 2 English breakfast teabags
Cake Batter
- 200g unsalted butter, softened, plus extra for the tin
- 200g icing sugar, plus extra for dusting
- 4 large eggs
- 250g plain flour
- 4 tsp baking powder
- 50g ground almonds
- 1 lemon, zested
- 4 tbsp milk
Instructions
- Prepare the Soaked Sultanas
Place the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Let them steep for 5 minutes to infuse the sultanas with tea flavor. Then remove and discard the teabags, keeping the sultanas soaking while you prepare the cake mixture. For deeper flavor, you may soak the sultanas covered overnight after steeping. - Beat Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and icing sugar for about 3 minutes until the mixture is smooth and pale in color, which indicates proper aeration to create a light cake texture. - Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to maintain even mixing throughout the batter. - Combine Dry Ingredients
Sift together the plain flour and baking powder, then add these to the batter along with the ground almonds and lemon zest. Mix briefly just until combined, being careful not to over mix to avoid a dense cake. - Add Milk and Sultanas
Gently fold in the milk to loosen the batter. Drain the tea-soaked sultanas well, discarding the soaking liquid, then fold the sultanas into the mixture evenly. - Prepare the Bundt Tin
Generously butter a 25cm, 2-litre bundt tin to ensure the cake releases cleanly after baking. - Bake the Cake
Pour the batter into the prepared tin and level the surface with a spatula. Place in the center of a preheated oven at 180C (160C fan, gas mark 4) and bake for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. - Cool and Serve
Once baked, invert the tin onto a serving plate and allow to cool for 5 minutes before lifting off the tin. Let the cake cool completely, then dust lightly with icing sugar. Store in an airtight container for up to three days to maintain freshness.
Notes
- Sultanas can be soaked overnight after the initial tea steeping for enhanced flavor and moisture.
- Be sure to cream butter and sugar thoroughly to achieve a light, airy cake texture.
- Do not overmix once the flour is added to avoid toughening the cake.
- Ensure the bundt tin is well buttered to prevent sticking.
- The cake keeps well for up to three days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Gugelhupf, bundt cake, tea-soaked sultanas, almond cake, lemon zest cake, teatime cake, traditional European cake
