Egg Liqueur Cake

For the egg liqueur cake, preheat the oven to 170°C top and bottom heat. Beat the eggs with the sugar and vanilla sugar until foamy.

Add the oil, eggnog and lemon juice and mix well. Mix flour with baking soda and salt and fold in.

Pour into a greased, rolled-out cake pan. Bake for approx. 60 minutes at 170°C. Mix the ingredients for the glaze and decorate the cake as desired.

Serve the egg liqueur gugelhupf.

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