Lemon Yogurt Bundt Cake

A simple and luscious Lemon Yogurt Bundt Cake that studded with a little sweetness of raisins.

Total Time

55min

4.8

4 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

1/2 cup

Sun-Maid Raisins

•

2/3 cup

Salted Butter

•

3/4 cup

Caster Sugar

•

Eggland's Best Classic Eggs , lightly beaten

•

1 tsp

Vanilla Extract

•

1 cup

Cake Flour

or Plain Flour

•

1 tsp

Baking Powder

•

Lemon , zested, freshly squeezed

•

4 Tbsp

Natural Unflavored Yogurt

or Sour Cream

•

to taste

Powdered Confectioners Sugar

Cooking Instructions

Dust the Sun-Maid Raisins (1/2 cup) with a bit of flour. Set aside.

Beat Salted Butter (2/3 cup) and Caster Sugar (3/4 cup) till light and creamy. Add zest from 1 whole Lemon and mix well, then gradually add Eggland's Best Classic Eggs (3) and beat to combine, followed by Vanilla Extract (1 tsp) .

Sift in the Baking Powder (1 tsp) , and half of the Cake Flour (1 cup) into egg mixture, followed by the Natural Unflavored Yogurt (4 Tbsp) and remaining flour, beating until just combined. Roughly fold everything with a rubber spatula.

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

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

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

Lower temperature to 180 degrees C (350 degrees F) 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 place it on wire rack to cool completely.

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

Nutrition Per Serving

CALORIES

687

FAT

34.5 g

PROTEIN

11.4 g

CARBS

85.2 g