Lemon Gugelhupf

Preheat the oven to 150°C fan (170°C top/bottom heat).

Grease a Gugelhupf pan (approx. 2 l) well and dust with fine breadcrumbs.

Separate the eggs. Beat the egg whites with a pinch of salt until stiff.

Cream the soft butter with sugar, vanilla sugar and lemon zest until fluffy.

Gradually beat in the egg yolks, then briefly stir in the lemon yogurt.

Mix the flour and baking powder and quickly fold into the butter-egg mixture.

Gently fold the beaten egg whites in portions.

Pour the batter into the pan and smooth the surface.

Bake in the preheated oven for 50–60 minutes, until the cake is done.

Mix the lemon juice with 4 tbsp hot water and 2 tbsp sugar until the sugar has dissolved.

Turn the Gugelhupf out of the pan and drizzle the still-warm cake with the lemon mixture.

Let cool completely on a wire rack and optionally decorate with powdered sugar or lemon glaze.