Lemon Yoghurt Bundt Cake


Lemon Yoghurt Bundt Cake


225g caster sugar

2 large eggs

pinch of salt

grated zest of 2 lemons

175ml vegetable oil

60ml fresh lemon juice

250g natural yoghurt

250g self raising flour


  1. Heat oven to 180c/Gas 4 / 350f and lightly grease a 9inch bundt ring or 8inch cake tin.
  2. Place all the ingredients into a large mixing bowl and beat with a large wooden spoon or electric hand mixer until a smooth batter has formed.
  3. Pour mixture into bundt ring or cake tin and bake in oven for 35-40 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake – it should come out clean.
  4. Remove cake from oven and allow to sit for 5 minutes before turning out onto a wire rack to cool. Then add a dusting of icing sugar, cut and serve. 

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