RECIPE: Limoncello Bundt Cake

Ingredients:

• 275 g of plain flour
• 115 g of butter
• 215 g of sugar
• 4 eggs
• 150 g of Greek yogurt
• grated zest of one lemon
• 1 sachet of vanilla sugar
• 2 teaspoons of lemon liqueur
• pinch of salt
• 2 teaspoons of baking powder

FOR THE LEMON AND SUGAR GLAZE

• juice of one lemon
• 225 g of icing sugar

EXTRA (FOR SPRINKLING)

• 50 g of sugar
• zest of half a lemon

Preparation:

1. Preheat the oven to 180 degrees.
2. Grease and flour a bundt pan 22-26 centimeters in diameter (depending on the one you have).
3. Melt the butter and leave it aside to cool.
4. In a clean bowl, beat the eggs with sugar and vanilla sugar until light and fluffy (the mixture should become light yellow and double in size, beat at least 5 minutes).
5. Sift the flour in a separate bowl and add the baking powder and salt. Stir it in.
6. Add the Greek yogurt and butter to the eggs and sugar, mix the ingredients with a spatula or mixer at the lowest setting.
7. Add the flour, mix it in slowly with a mixer or spatula.
8. Pour the mixture into the prepared pan and bake for 35- 40 minutes, or until a skewer comes out clean.
9. Leave the baked cake in the mold for about 10 minutes and then transfer it to a rack to cool completely.

LEMON AND ICING SUGAR GLAZE

1. Add fresh lemon juice to the icing sugar.
2. Stir until the sugar is completely dissolved and the glaze is compact.
3. If the glaze is too thin, add some more icing sugar and vice versa. If it's too thick, add some more lemon juice.
4. The glaze should be white and of such consistency that it drips from the spoon in a thicker stream, not thin.
5. Pour the finished glaze over the cake. I do this with a soup spoon. I pick up the glaze with the spoon and pour it over the cake.
6. Finally, sprinkle the top of the cake with a mixture of sugar and grated lemon zest.

Note: