Limoncello Bundt cake
Limoncello Bundt cake tastes so deliciously lemony. Fresh out of the oven, the cake is poured over with a limoncello sauce, which makes it particularly moist.You will make this recipe again and again.
INGREDIENTS (For a 22 cm Bundt cake pan)
FOR THE DOUGH
5 eggs (size M)
250 g icing sugar
1 lemon
250 ml neutral oil (e.g. sunflower oil)
80 ml limoncello liqueur
175 g wheat flour (type 405)
120 g cornstarch
1 packet of baking powder
FOR THE DRINKS
50 g sugar
50 ml water
80 ml limoncello liqueur
ALSO
1 tbsp water
125 g icing sugar
Some butter for the pan
Some flour for the pan
PREPARATION
Step 1
Grease a Bundt cake pan (Ø 22 cm) with butter and dust with a little flour. For the dough, put the eggs in a bowl and sift in the icing sugar. Beat the mixture for several minutes on the highest setting until creamy.
2nd step
Preheat the oven to 170 degrees top/bottom heat (fan oven: 150 degrees). Wash the lemon with hot water, pat dry and grate the yellow layer of the lemon peel. Set aside 1 teaspoon of lemon zest for decoration. Stir lemon peel, oil and limoncello into the egg mixture.
3rd step
Mix the flour, starch and baking powder in a bowl and sift into the remaining dough. Mix briefly and pour into the prepared Bundt cake tin. Smooth the dough and bake in the preheated oven for approx. 50 minutes until golden brown. Allow the cake to cool on a cake rack for approx. 10-15 minutes, then turn it out onto a cake plate.
4th step
For the topping, bring the sugar and water to a boil, remove from the heat and add the limoncello. Brush the topping onto the Bundt cake while it is still hot so that it can absorb well. Allow the cake to cool for approx. 2 hours.
