Kugelhupp(German Cake)
A rich, fluffy German Kugelhupp cake with buttery sweetness and lemon flavor, perfect for special occasions or as a delightful dessert for family gatherings.
Ingredients
Instructions
- Blend butter, sugar, egg yolks, and lemon juice until smooth.
- Add sifted flour, baking powder, and salt, then gradually add cold milk, mixing well.
- Gently fold in beaten stiff egg whites into the batter.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 1/2 hours.
- Check for doneness by inserting a cake tester; if it comes out clean, the cake is done.
- Turn out the cake immediately onto a wire rack to cool.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of regular sweet butter. If you're out of eggs, a substitute is 1/4 cup of unsweetened applesauce for each egg yolk and 2 tablespoons of aquafaba for each egg white. Make sure to sift the flour to ensure a light and airy texture, which is key for a successful Kugelhupp.
Serving Suggestions
Kugelhupp is delightful on its own, but you can serve it with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee, making it an excellent choice for brunch or afternoon tea. Consider serving alongside a fresh fruit salad for a refreshing balance.
Storage & Reheating
Store leftover Kugelhupp in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or in an oven at 300°F (150°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Kugelhupp(German Cake) contains roughly 437 calories, with 14g protein, 39g carbohydrates, and 19g fat. It is an excellent source of protein (28% of the Daily Value), calcium (25% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin D and dietary fiber. Note that it is relatively high in sodium, at 1216mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Kugelhupp ahead of time?
Yes, Kugelhupp can be made a day in advance. Once cooled, cover it tightly and store it at room temperature. This allows the flavors to meld together, enhancing the overall taste. Just remember to bring it to room temperature before serving for the best texture.
What can I substitute for lemon juice?
If you don't have lemon juice on hand, you can use an equal amount of white vinegar or apple cider vinegar as a substitute. Both will provide the necessary acidity to balance the sweetness of the cake without altering the flavor significantly.
Is Kugelhupp suitable for special diets?
Traditional Kugelhupp contains dairy and eggs, making it unsuitable for vegan diets. However, you can adapt the recipe using plant-based butter, a dairy-free milk alternative, and egg substitutes like flaxseed meal mixed with water to create a vegan version. Always check ingredient labels for any allergens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).