Grease the cake pan for the marble cake with buttermilk. Preheat the oven to 160°. Beat eggs with 1 tablespoon hot water until foamy, add sugar and vanilla sugar and continue to stir vigorously.
Add rum, some lemon zest and lemon juice. Slowly stir in oil and buttermilk. Finally, mix flour with baking powder and fold in.
Pour half of the batter into the bundt pan, mix the remaining batter with cocoa powder and pour on top of the batter, briefly fold in sloppily with a spoon.
Bake the cake in the preheated oven for about 30-40 minutes. Sprinkle the marble cake with buttermilk with powdered sugar before serving.
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