Egg Liqueur Bundt Cake

Preheat the oven to 170°C fan (electric oven: 190°C) and generously grease and flour a Bundt pan.

Place the eggs, sugar, salt and oil in a mixing bowl and beat until foamy.

Add the egg liqueur, finely ground almonds, lemon juice and almond extract to the mixture and stir briefly but thoroughly.

In a separate bowl, combine the flour, cornstarch and baking powder.

Gradually add the flour mixture to the egg liqueur batter and stir only until a smooth batter forms.

Pour the batter into the prepared Bundt pan and tap the pan lightly on the work surface once or twice to release air bubbles.

Bake in the preheated oven for about 40–45 minutes.

Let the Bundt cool in the pan.

Carefully remove the cake from the pan and, if desired, dust with powdered sugar or decorate with icing.