Instructions

1. Preheat the oven to 170°C (350 F).
2. Sift the flour into a bowl. Add the sugar, salt and baking powder.
3. In another bowl mix the eggs, milk and oil.
4. Add this the flour gradually, while stirring, until you get a smooth and consistent batter. 
5. Stir in the lemon zest and juice, then the Prosecco and mix gently until they have properly incorporated.
6. Lightly grease a bundt cake pan or silicon mould, then pour in the batter.
7. Bake for 45-50 minutes in the middle of the oven or until an inserted skewer comes out clean.
8. Let the cake cool in the tin for 5 minutes, then carefully turn it out onto a wire rack.
9. Mix the prosecco, lemon juice and some icing sugar to make a thin glaze.
10. Brush the cake with it, then add more sugar to the remaining glaze until you get a thick, creamy icing.
11. Drizzle this over the cake and let it set.
12. Dust with icing sugar just before serving.