Limoncello Bundt Cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 2 packets of vanilla sugar
• 250 g powdered sugar
• 250 ml sunflower oil or rapeseed oil
• 180 ml Limoncello
• 150 g flour
• 150 g cornstarch
• 1 packet of baking powder
• Fat for the mold
• 1 shot of limoncello
• 1 dashes lemon juice
• 150 g powdered sugar
• some lemon zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Preheat oven to 150°C fan/convection oven or 175°C top/bottom heat. Beat the eggs with the vanilla sugar until very foamy. Sift the icing sugar and gradually add it to the egg foam. Slowly add the oil and limoncello to the batter and continue stirring. Sift the flour, cornstarch, and baking powder and add to the batter a spoonful at a time. Grease the Bundt pan and pour the batter into the pan. Bake in the hot oven for about 80 minutes. For the glaze, mix the icing sugar with a dash of limoncello and lemon juice and slowly drizzle it over the warm cake. If the glaze is still wet, sprinkle some lemon zest on the glaze.