YES THAT’S RIGHT, A BUNDT CAKE WITH YOGHURT
We found this delicious Lemon Yoghurt Bundt Cake on Anncoo journal’s blog. This cake has a slightly buttery taste and a light lemony taste with a moist texture. Ann says that this cake can be baked either in a bundt pan or as a pound cake in a loaf pan.
Ann Low’s blog is filled with exciting and delicious recipes & when we saw this amazing Yoghurt Cake, we couldn’t resist sharing it with you.
INGREDIENTS:
- 150 g salted butter
- 130 g caster sugar
- 170 g eggs without the shell, about 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 170 g cake flour or plain flour
- 1 tsp baking powder
- 1 lemon zest
- 2 tbsp lemon juice
- 4 tbsp Plain Double Cream yogurt
- 80 g raisins dust with some flour
METHOD:
-
Beat the butter and sugar until light and creamy. Add lemon zest, mix well and gradually add beaten eggs, beat to combine, followed by vanilla extract.
-
Sift in half of the flour and baking powder into egg mixture, followed by the yogurt and remaining flour, beating until just incorporated. and roughly fold with a rubber spatula.
-
Add lemon juice and yogurt to the batter, fold mixture well. Lastly, add raisins to the batter and fold well again.
-
Pour the batter into an 8-inch bundt pan (grease pan and dust with flour) or use a small loaf pan, lined with parchment paper all sides up.
-
Bake in a preheated oven at 200 deg.C for 10 minutes, then lower temperature to 180 deg C and bake for another 30 minutes, test with a skewer till it comes out clean.
-
Allow cake to cool in pan for 10 minutes and unmould cake from pan, place on wire rack to cool completely. Dust some icing sugar over cake before serving.
Share & tag us in a photo of your cake and we might feature your photo on our social media pages.
