Yogurt lemon cake with blueberries
Fancy a light and refreshing cake? We love this cake at Xucker because it's quick and easy to make. Whether baked in a traditional loaf pan or in a Bundt cake, this quick yogurt cake is perfect for any occasion. Whether it's for a family celebration, a kindergarten cake buffet, or a cozy afternoon. With original Greek yogurt and fresh blueberries, this cake is especially moist and fluffy – and with no added sugar! That's where our Zero Sugar comes in!
Instructions
1. Grease a loaf pan and preheat oven to 180°C (top/bottom heat).
2. Wash the lemon and finely grate the zest. Set aside.
3. In a mixing bowl, briefly mix the Zero Sugar and eggs with a hand mixer.
4. Add the remaining ingredients (except the blueberries) and mix until smooth.
5. Pour the batter into the loaf pan and spread evenly. Sprinkle the blueberries on top.
6. Bake the yogurt cake for 35 minutes. Don't forget to do the toothpick test!
7. Let the cake cool for about 10 minutes and then remove it from the pan. Let it cool completely.
8. For the decoration, finely grind the Zero Sugar in a high-speed blender. Mix with a little lemon juice and spread evenly over the yogurt cake. Decorate with blueberries, fresh mint leaves, and lemon slices.
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