1 1/2 cups all purpose flour (187.50 grams)

1 1/2 teaspoon baking powder

pinch salt

3 large eggs*

1 egg yolk*

1 1/2 cups + 2 tablespoons sugar (325 grams)

1/2 cup vegetable oil (I use corn oil) (100 grams)

1/4 cup + 2 tablespoons Limoncello* (72 grams)
zest 1 lemon*

*Ingredients should be room temperature, remove from fridge 45-60 minutes before using.

Instructions

• Pre-heat oven to 350F (180C).  Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.

• In a medium bowl whisk together the flour, baking powder and salt.

• In a medium bowl beat until stiff peaks appear the 3 egg whites.

• In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).  Then add the vegetable oil, limoncello and zest,  beat until smooth.

• Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined.  Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean.  Let cool before dusting with powdered sugar.  Enjoy!