If you're looking for an impressive cake with minimum effort look no further, this cake is for you ! I used the #Nordicware Heritage bundt pan but you can use any 22 cm bundt tin or a 20 cm round cake pan.
Ingredients
150 gr caster sugar
50 gr light brown Muscovado sugar
3 medium eggs
120 gr of vegetable oil
50 ml water
50 ml lemon juice ( 2 lemons)
30 ml limoncello
250 gr plain flour
1 tsp of baking powder
1 tsp of bicarbonate of soda
1 pinch of salt
1 tsp of vanilla extract
zest of 2 lemons
for the icing
Icing sugar
1 lemon
Method
Pre-heat the oven at 180 C .
Whisk the eggs with the sugars until pale and fluffy.
Add the oil, water, lemon juice, limoncello, vanilla & the lemon zest.
Incorporate little by little the sieved flour with baking powder and bicarbonate of soda mixing for 1 minute, be careful to not over mix it otherwise the cake will turn out very dense.
Carefully grease the cake tin with some butter and pour the mixture in the mould.
Bake in the oven for about 35 mins.
Let it cool on a rack and make the icing mixing the icing sugar with drops of lemon juice until you have the desired consistency.
