Fresh, light and with a touch of spring, this cake is simple, sweet, and made to be shared - the perfect way to celebrate the moments that truly matter.
INGREDIENTS
FOR THE CAKE
300 gr caster sugar
5 eggs
125 gr unsalted butter,melted and cooled
250 ml plain greek yogurt
Zest of 2 lemons
Juice of ½ lemon
1 tsp vanilla paste
350 gr cake flour
1 tsp baking powder
Pinch of salt
200 gr fresh blueberries
FOR THE ICING
125 gr icing sugar
3-4 tbsp lemon juice
PREPARATION
STEP 1
In the bowl of a stand mixer, beat the sugar and eggs on high speed until the mixture becomes pale, light, and fluffy (about 3–5 minutes).
STEP 2
Add the melted butter, yogurt, vanilla, lemon zest, and lemon juice, and mix well.
STEP 3
Add the vanilla, lemon zest, and lemon juice again, mixing well.
STEP 4
Pour the batter into a well-greased Bundt pan and bake in a preheated oven at 180°C.
STEP 5
Bake until a toothpick inserted into the center comes out clean.
STEP 6
Unmold and let it cool completely on a wire rack.
STEP 7
Prepare the icing by mixing powdered sugar with lemon juice until you achieve a smooth consistency. Drizzle over the cooled cake and serve with fresh blueberries.
STEP 8
Share a slice with your mother, served on an Arenito plate in Mauve Pink, for an extra special touch to this beautiful moment.
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