kuglof sa limunom - Sour Cream and Lemon Bundt Cake


Stiglo dete sa studija i sa njom i novi kalupi za kuglof - maminu novu zanimaciju. Ovaj se kalup pokazao kao odličan - ispečen je u njemu sasvim obično jednostavan kuglof, fenomenalne arome. Naravno, opet iz iste knjige - Cake Keeper Cakes.


(please scroll down for recipe in English)




  • 1 šolja (240 ml)kisele pavlake
  • 4 veća jajeta, odstajala na sobnoj temperaturi
  • 1 kašika ekstrakta vanile
  • 2 1⁄4 šolje (540 ml) brašna
  • 1 kašikica praška za pecivo
  • 1⁄2 kašikice sode bikarbone
  • 1⁄4 kašikice soli
  • 4 kašike (60 g) putera
  • 1 1⁄4 šolje (300 ml) šećera
  • 2 kašikice rendane korice limuna
  • 1⁄4 šolje (60 ml) limunovog soka
  • šećera u prahu za posipanje




Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Umutiti kiselu pavlaku, jaja i ekstrakt vanile.

U drugoj posudi pomešati brašno, prašak za pecivo, sodu bikarbonu i so.

Šećer i puter miksati dok ne postanu penasti.

U ovu smesu umiksati smesu sa jajima, pa dodati rendanu koricu limuna i limunov sok.

Ovome postepeno dodavati brašno. Mutiti dok se smesa ne ujednači.

Izliti smesu u kalup i peći oko 40 minuta. Po vađenju iz rerne ostaviti kolač u kalupu desetak minuta, pa prevrnuti. Sačekati da se ohladi, posuti šećerom u prahu i poslužiti.





  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1⁄4 cups cake flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 4 tablespoons (1⁄2 stick) unsalted butter, softened
  • 1 1⁄4 cups sugar
  • 2 teaspoons finely grated lemon zest
  • 1⁄4 cup fresh lemon juice
  • Confectioners’ sugar for dusting




1. Preheat the oven to 325ºF. Grease an 8-inch square baking pan and dust it with 
flour, knocking out any extra.

2. Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour the sour cream mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl. Stir in the lemon zest and lemon juice. With the mixer on low speed, add the flour mixture a little at a time, scraping down the sides of the bowl after each addition and beating until smooth.

5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the
centre comes out clean, about 40 minutes. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up again to cool completely. Dust with confectioners’ sugar, cut into 9 squares and serve.

6. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.



This is thirty-ninth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours


I'm linking this post with Cookbook Countdown #18 hosted by 











4 komentara:

Dubravka Belogrlic kaže...

Kalup je prelep, ali kuglof još mirisniji i lepši .Uživaj sa ćerkom

sneha datar kaže...

Loved this mould and the cake looks delicious.

Adrijana Bručić kaže...

Gledala sam ga neki dan kad ste ga objavili zaista je predivan baš, baš prekrasan.

kitchen flavours kaže...

Lovely cake! Look so moist and delicious! You have already finished one third of the book! Thumbs up!

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