Recipe for Limoncello Gugelhupf

Limoncello Bundt cake

Ingredients

Method

For the batter, beat the eggs and vanilla sugar until frothy. Stir in the sifted powdered sugar, then slowly add the oil and limoncello while stirring. Finally, mix the flour, cornstarch, and baking powder, and stir this in as well.
Preheat oven (175°C/conventional oven / 150°C fan oven). Pour the mixture into a well-greased Bundt pan and bake for approximately 90 minutes.
Meanwhile, for the glaze, stir together icing sugar and lemon juice until smooth.
Turn the cake out of the pan, let it cool, and coat it with the icing.

This Bundt cake has the delicate aroma of the famous lemon liqueur and is perfect for any cake buffet!

For the dough

vanilla sugar

250 g

Icing sugar

250 ml

Sunflower oil

180 ml

Limoncello

150 g

Flour (Type 405)

150 g

For the casting