Easy Eierlikörkuchen (German Egg liqueur / Advocaat Cake)

5 from 3 votes

Delicious authentic Eierlikörkuchen from Oma. This moist cake with the Egg Liqueur Cake is perfect for any occasion.

Course Cakes, Dessert

Cuisine German

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 399kcal

5 eggs medium size, at room temperature
1 cups powdered sugar 1 cup / 4 oz icing sugar /confectioners sugar
1 pinch salt
1 cups Eierlikör 1 cup or Advocaat - or use homemade Eierlikör
1 teaspoon lemon zest
1 cups vegetable oil 1 cup, or any other neutral oil such as sunflower oil or rapeseed oil
4.5 oz flour 1 cup/ 4.5 oz Germany type 405, UK plain flour, USA all-purpose flour
1 cups corn starch/corn flour 1 cup/ 4.5 oz
2 teaspoon baking powder

Preheat your oven to 200°C/390°F top to-bottom heat.
Grease your Gugelhupf or bundt cake form with butter and dust with breadcrumbs.
1 teaspoon butter , breadcrumbs
Add the eggs, salt, and sugar into a large bowl and whisk with an electric mixer with a paddle attachment, until the eggs foam for approximately for approximately 10 minutes.
5 eggs, 1 cups powdered sugar, 1 pinch salt
Add the Eierlikör or Advocaat and mix everything to the egg foam and mix. Then add the vegetable oil and lemon zest.
1 cups Eierlikör, 1 cups vegetable oil, 1 teaspoon lemon zest
Combine the flour, baking powder (affiliate link), and cornstarch in a separate bowl. Add the dry ingredients to the cake batter and briefly mix the batter.
4.5 oz flour, 2 teaspoon baking powder, 1 cups corn starch/corn flour
Pour the batter into your prepared cake pan and place it in the preheated oven.
Bake for approximately 50-60 minutes. The cake is done when a toothpick comes out clean.
Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a wire rack over the cake pan and invert the cake onto the rack. Cool the cake for 90 minutes.
Dust with powdered sugar before serving.
½ cups powdered sugar