Mascarpone Bundt Cake With Powdered Sugar

Preheat the oven to 180°C (350°F). Grease a bundt cake pan thoroughly and dust with flour.
In a large bowl, whisk the eggs and sugar together until light and fluffy.
Add the mascarpone cheese and mix until well incorporated.
Stir in the vegetable oil and vanilla extract.
Add the bergamot zest (or lemon zest) and mix well.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in the chocolate chips.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once cooled, dust generously with powdered sugar before serving.

Source : https://www.marmiton.org/recettes/recette_gateau-moelleux-au-mascarpone_170961.aspx