Lemon Yogurt Bundt Cake

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Salted Butter

130 g

Caster Sugar

3

Eggs , lightly beaten

5 mL

Vanilla Extract

170 g

Cake Flour

plus a little extra for dusting the flour

or Plain Flour

4 g

Baking Powder

1

Lemon , zested, freshly squeezed

zest from whole lemon plus 2 Tbsp juice per 4 servings

70 g

Natural Unflavored Yogurt

or Sour Cream

80 g

Raisins

to taste

Powdered Confectioners Sugar

for dusting

Cooking Instructions

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Step 1

Dust the Raisins (80 g) with a bit of flour. Set aside.

Step 2

Beat Salted Butter (150 g) and Caster Sugar (130 g) till light and creamy. Add zest from 1 whole Lemon and mix well, then gradually add Eggs (3) and beat to combine, followed by Vanilla Extract (5 mL) .

Step 3

Sift in the Baking Powder (4 g) , and half of the Cake Flour (170 g) into egg mixture, followed by the Natural Unflavored Yogurt (70 g) and remaining flour, beating until just combined. Roughly fold everything with a rubber spatula.

Step 4

Add juice from Lemon (1) into the batter, and fold the mixture well. Then add in raisins and fold well again.

Step 5

Grease and dust an 8-inch bundt pan or a small loaf pan. Line the pan with parchment paper all sides up.

Step 6

Pour the batter into the pan. Bake in a preheated oven at 400 degrees F (200 degrees C) for 10 minutes.

Step 7

Lower temperature to 180 degrees C (350 degrees F) and bake for another 30 minutes, test with a skewer till it comes out clean.

Step 8

Allow cake to cool in pan for 10 minutes and place it on wire rack to cool completely.

Step 9

Dust some Powdered Confectioners Sugar (to taste) over cake before serving.