• Preheat your oven to 180 °C / 350 °F.
• Place the butter, sugar, and vanilla extract in a bowl and mix with a paddle attachment using a hand or stand mixer, until creamy. Add the eggs one, by one and whisk until combined.
  150 g butter, 200 g sugar, 1 teaspoon vanilla extract, 4 eggs
• Combine the dry ingredients. In a separate bowl, combine the flour, ground almonds, salt, and baking powder. Add the dry mixture in small portions to the egg mixture and mix until combined.
  300 g flour, 50 g ground almonds, 2 teaspoon baking poder, 1 pinch salt
• Wash the lemons and remove the skin of the lemon using a zester. Squeeze the juice out from one lemon and add to the zests from both lemons. Pour into the batter and mix. Now pour in the oil.
  2 lemons, 80 g oil
• Coat your Kugelhupf form or loaf pan with butter. Pour in the batter and place in the oven for 35-40 minutes. To test if the cake is done, prick the middle with a skewer. If it comes out clean it is done.
• Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a wire rack over the cake pan and invert the cake onto the rack. Cool the cake for 60 minutes.

Lemon Glaze

• To make the lemon glaze, sieve the powdered sugar into a bowl. Squeeze out the juice from the remaining lemon and add it tablespoon by tablespoon to the sugar, wisking inbetween. You will need between 2-3 tablespoon lemon juice, the exact amound will depend on the consistency of your glaze. You want it liquid enough to be able to pour it on your cake, and thick enough that it will stick.
  150 g powderd sugar / icing sugar, 3 tablespoon lemon juice
• Pour it over the cake and wait for the glaze to set before serving.