I remember the classic marble cake that my mother used to prepare. It was delicious and I remember eating it with milk or tea to make it softier.
Well this recipe is even better because the cake is so incredibly soft and it has that lemon taste.
2 cups of sugar
1 small cup of oil
1 small package or 10 g of vanilla sugar
1 small package or 12 g of baking powder
1/2 dcl of milk
2 cups of flour
2-3 tablespoons of cocoa
Start beating the egg whites on low speed until they become foamy and frothy. Once they are foamy, increase the speed to high and continue beating until they become whipped. When you estimate that your eggs are at 80% of the process, add sugar and continue beating. Then add vanilla sugar and yolks, well beat the mixture and then add oil.
Put half of the baking powder in lukewarm milk and add it to the bowl after you see that a foam is formed. This is very important because it will make your cake so incredibly soft. Mix the other half of baking powder with flour and stir gently in the bowl.
Set half of the mixture asite. Add cocoa powder and some milk into one half and stir gently. Now that you have two different colored halfs pour them in the bundt pan alternately.
If you feel creative, take a skewer and swirl it around the mixture in the tin a few times to create a marble effect.
Bake the cake for 45 minutes at 170°C or 340 F.
The cake will keep for 3 days in an airtight container or you can freeze it for up to 3 months.