Lemon Yoghurt Bundt Cake
Ingredients:
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
Method:
- Heat oven to 180c/Gas 4 / 350f and lightly grease a 9inch bundt ring or 8inch cake tin.
- 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.
- 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.
- 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.
Dim Sum Diaries 