Mama's Gugelhopf

1/4 lb. sweet butter

1 cup sugar

3 eggs

Grated rind of 1 lemon

2 cup sifted flour

1 tsp. baking powder

3/4 tsp. baking soda

1 cup sour cream *

1 cup raisins or currants, dredged in flour

1 tsp. vanilla

1/2 tsp. almond extract

Cream butter and sugar. Beat in eggs, one at a time. Sift flour with baking powder and soda; add alternately with sour cream. Add raisins and flavorings. Pour into a greased Bundt cake pan. Bake at 350° for 30 - 40 min. or until tester comes out clean. Let stand 10 min. on wire rack before removing from pan. If difficult to remove, place a damp towel over the pan. May be glazed with the same glaze as the lebkuchen.

*Mama omitted the amount of sour cream from the recipe she sent me so I'm guessing. The batter should be the consistency of a layer cake mix.