John Myers
Lemon Elderflower Guglhüpfer
The perfect lemon elderflower guglhüpfer recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 150 g Sugar
- 3 Eggs
- 150 g Flour
- 1 Baking powder
- 1 tsp Cardamom, freshly ground
- 1 pinch Salt
- 9 tbsp Elderflower syrup
- 1 Lemon, zest and juice
- Powdered sugar
- Beat the butter with the sugar until frothy. Then stir in the eggs very well, one at a time. Mix the flour, baking powder, salt and cardamom well. And also mix the elderflower syrup with the lemon juice and lemon zest.
- Now alternate the flour mixture and stir the elderflower syrup mixture into the batter. Butter a miniature cake tin and use a teaspoon to place the dough in the molds. Chop the shape up a bit so that any air bubbles disappear.
- Then bake the Guglhüpfer in the oven preheated to 180 degrees on the middle rack for about 12 minutes. Let cool down a little, take out of the mold and sprinkle with powdered sugar.
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