Ciambella (Lemon Sponge Cake)

Ingredients:

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1/2 cup water
• 2 teaspoon vanilla extract
• lemon zest from 2 lemons
• 1/4 cup lemon juice freshly squeezed
• powdered sugar for dusting over the cake

Instructions:

• Preheat oven to 350 degrees F.
• Grease a bundt pan and set aside.
• In a small bowl, sift together the flour and baking powder. Set aside.
• In a large bowl beat together the eggs with the sugar on medium high for about 2 minutes or until creamy and pale in colour.
• Add the flour mixture to the egg mixture and beat well for another 2 minutes while stopping to scrape down the bowl if using a stand mixer.
• Add in the oil, water, vanilla, lemon zest and juice.
• Beat well until smooth and the batter falls into a ribbon like flow when the beaters are lifted.
• Pour the batter into the prepared bundt pan.
• Bake for about 40 to 45 minutes or until the top is golden brown in colour and firm to the touch.
• Alternately, you can insert a toothpick to check for doneness. 
• If the wooden toothpick inserted inside comes out clean, you'll know the cake is done.
• Let the cake cool in the bundt pan for 10 minutes.
• Loosen the edges with an offset spatula or butter knife. Take care not to scratch the non stick finish of your bundt pan.
• Gently invert onto a wire rack to release the cake and allow to cool completely.
• When ready to serve dust with confectioners sugar, slice and enjoy!