For June, my favourite group of bakers decided to go “lemon”. I have decided to go for a classic bundt cake with a marble effect. I have found a great recipe, change it a little bit and I really recommend you also trying it. This bundt cake is not dry at all and smells and tastes wonderful 🙂

We will need:

3 eggs – yolks and egg whites carefully separated
190 g (1 cup and 1 TBSP) of caster sugar
135 ml (1/2 cup and 1 TBSP) of oil
juice from 2 lemons
225 g (1 and 1/2 REALLY full cups) of yogurt
1 tspn of vanilla extract
UPDATE: 300g (2 cups) of all purpose flour
1 baking powder – 12 g – (1 TBSP)
3 tspn of cacao – 2 tspn of yogurt

METHOD:

All ingredients should be of room temperature. Preheat your oven at 200°C/390°F.

Beat the egg whites so that their peeks are rather stiff. Be careful when separating the egg whites and yolks – no even a slightest bit of the yolks is allowed in the egg whites.

Mix the sugar and the yolks (use hand-mixer).

Add the vanilla extract, lemon juice and mix. Then add oil and yogurt. Mix again.

Add flour and baking powder. Then GENTLY (with spatula) add the egg whites. Pour the 2/3 of the batter in the bundt cake pan. Add the cacao (and maybe 1 TSPN of water/milk/yogurt – I added way tooo much and as you can see on the picture above, the cocoa part is more like pudding) into the remaining batter. Pour the cacao batter in the middle of the lemon batter.

Bake for 15 minutes at 200°C/390°F. Then lower the temperature at 170°C/340°F and bake for another 30 – 40 minutes. When the cake seems ready, stick the fork or the toothpick in the center of it. If it comes out clear, the cake is baked. Let cool for 5 minutes in the pan, then put a plate over it and carefully and with protecting gloves flip the pan so that the cake falls from it.

The bundt cake is very tasty and moist. For so little work, it is really worth it.