Instructions

1. Preheated oven to 170°C.
2. Separate the eggs.
3. Whisk the egg whites with a pinch of salt until stiff.
4. In a large bowl, beat the egg yolks with the sugar until creamy, then add the lemon juice and grated zest, water and oil.
5. In another bowl, mix the flour with the baking powder, then gently fold it into the egg yolk mixture. Then carefully and gradually fold in the stiff egg white, adding small portions at a time.
6. Transfer the batter into a silicon bundt-cake case.
7. Bake in the middle of the oven for 45-50 minutes. Do a test - if an inserted skewer doesn’t come out sticky, the cake is ready and you can take it out of the oven.
8. Let it cool in the case/tin for a few minutes, then turn it out onto a wire rack.
9. While the cake is resting, make the glaze. Mix the icing sugar and lemon juice until smooth and creamy, then pour or spread it over the cooled bundt cake, then scatter the grated lemon zest on top.