Kuglof with lemon and poppy seeds

Preparation steps

• Turn on the oven to 175 ° C to heat. Sprinkle the kuglof mold with baking spray, if you don't have it, then grease with cold butter, lightly flour and shake off the excess flour. In a large bowl, mix the flour, a pinch of salt, poppy seeds and baking powder. Set aside.
• In another bowl, in which you will stir the kuglof, put sugar (the original recipe says 400 g, it's a lot of sugar for me and I put only 150 g of bio cane sugar, which I use all the time, add the rind of two lemons (I added and a few drops of lemon extract) and mix well with a mixer.Add softened butter and whisk everything together into a frothy mass, about 4 minutes.Add kefir (or buttermilk) and eggs, one by one and whisk into a smooth mass. ** If you add kefir, use about 300 ml because kefir is thicker than buttermilk ** *** Instead of 225 g butter I used 150 g butter and 120 g apple sauce ***
• Add half the amount of flour and whisk everything together, add the rest of the flour and combine everything together and pour the mass into a greased mold. The original recipe has no blueberries, I had them and added them over the top of the dough. (about 150 g of fresh blueberries) Bake for about 55 to 65 minutes or until your toothpick is clean, when you prick in the middle. While the kuglof is baking, prepare the glaze. Put powdered sugar in a bowl, add freshly squeezed lemon juice and vanilla extract (for me it's vanilla paste) and combine everything together. The glaze should be quite liquid and if necessary add a little more milk.
• Leave the baked kuglof in the mold for 5 minutes to cool a bit, turn and leave on the wire to cool for another 15 to 20 minutes. Pour over the glaze and, if desired, sprinkle with powdered sugar. Serve with coffee or tea.
• Pleasant !!!!