Back | Zesty Lemon Yoghurt Bundt Cake


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.


  • 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


  1. 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.
  2. 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.
  3. Add lemon juice and yogurt to the batter, fold mixture well. Lastly, add raisins to the batter and fold well again.
  4. 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.
  5. 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.
  6. 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.

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    This recipe is part of these collections:

  • Lockdown Recipes 2020