Ingredients
cooking spray
¼ cup all purpose flour
2 cups all purpose flour
1¼ cups granulated sugar
1¼ tbsp baking powder
1 tsp salt
3 tbsp dry milk powder
3 tbsp cornstarch
¼ cup vegetable oil
4 large eggs
½ cup lemon juice
½ cup limoncello
½ cup water
⅓ cup unsalted butter
½ cup white sugar
1 tbsp water
⅓ cup limoncello
rainbow sprinkles
Preparation
Preheat the oven to 350 degrees F.
Grease a 10-inch bundt pan and dust with the flour. Set aside.
For the cake mix, sift together flour, sugar, salt, baking powder, milk powder, and cornstarch. Set aside.
Whisk together the eggs, water, oil, limoncello, and lemon juice until evenly incorporated.
Fold the sifted dry ingredients into the egg mixture until evenly incorporated.
Slowly pour the mixture in the cake pan.
Place in the oven, and bake it for 45 to 55 minutes.
When the cake is done, take it out of the oven and let it cool for 20 minutes.
While waiting for the cake to cool, melt butter and cook it with water and sugar. Bring it to boil for 3 minutes. Remove your pot from the heat and add in limoncello to make the glaze.
Pour the glaze over the cake, sprinkle some rainbow sprinkles for color, and it’s ready to serve!
