Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cup self-rising flour
  • 1 1/4 cup white sugar
  • 3 eggs
  • 1/2 cup canola oil
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup water
  • 1 tablespoons finely chopped mint
  • 3/4 cup icing sugar
  • 1 teaspoon limoncello
  • 1-2 tablespoons lemon simple syrup

Instruction

  • Preheat oven to 350 degrees F. (not on convection).
  • Butter a mini bundt pan. Set aside.
  • In a large bowl, whisk flour and sugar set aside.
  • In a separate bowl, beat together eggs, oil, lemon zest, lemon juice, water and mint. Add to the dry ingredients until a smoothy, airy batter forms.
  • Divide the batter between the cake molds. Bake for about 30-35 minutes or until edges are golden and cake tester comes out clean. Let cool completely in the pan on top of a cooling rack. Once cooled, gently turn each bundt onto a cake plate.