This yogurt bundt cake was one of my favourite cakes as a child. My mum used to bake it early on Sunday mornings before everyone was awake. I remember waking up and going downstairs guided by the lovely cake’s smell. What a sweet memory!
It’s a very easy cake to prepare and the bundt tin gives it an elegant and beautiful shape. There’s no butter in this cake and you can use a dairy free yogurt to make it completely dairy free. I used Koko dairy free yogurt that tastes like regular yogurt and has a very smooth texture.
I love to eat this yogurt bundt cake for breakfast with coffee or tea but it’s perfect for afternoon teas or parties too.
Lemon yogurt bundt cake - fluffy and moist
- For the cake
- plain flour: 450 grams
- caster sugar: 250 grams
- medium eggs at room temperature: 4
- baking powder: 16 grams
- sunflower oil: 200 milliliters
- natural yogurt or dairy free yogurt: 180 grams
- lemon (the freshly grated zest): 1
- flour to coat the tin: 2 tbsp
- For the lemon icing
- icing sugar sifted: 200 grams
- boiling water as needed
- lemon (the filtered juice): 1
- dried edible rose buds
- Brush a round bundt tin (about 22-24 cm) with melted butter using a pastry brush, making sure you get the butter right into the crevices. Add about 2 tablespoons of flour and tilt the tin so it coats the inside. Heat the oven to to 180°C/160°C fan.
- Sift the flour with the baking powder two times (to incorporate more air) and set aside.
- Using an electric hand mixer beat the eggs with the sugar and the zest until pale and fluffy.
- Pour in the oil beating at medium speed. Then add the yogurt and mix until well combined.
- Add the flour a little at a time mixing at low speed.
- Stop the mixer, scrap the sides of the bowl with a rubber spatula and pour the batter into the bundt tin. Bake for 40/50 minutes into the preheated oven until well risen and a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and leave it in the tin until completely cool. Then carefully turn out onto a cooling rack set over a large baking tray.
- Sift the sugar into a bowl, add the lemon juice and mix, then add a tablespoon of boiling water at a time (you will need about 3 or 5 spoons, it depends on the moisture of the sugar) mixing until you have a smooth icing.
- Drizzle the icing over the cake letting it run down the sides. Decorate with the dried rose buds.