Moist Lemon Yogurt Bundt Cake
Ingredients
- 2 organic lemons
- 5 medium eggs
- 220 g granulated sugar
- 1 pinch salt
- 350 g all-purpose flour
- 1 package baking powder
- 200 ml neutral cooking oil (such as canola or rapeseed)
- 150 g plain yogurt
- Powdered sugar, for dusting
- Butter and flour, for preparing the pan
Glaze
- 150 g powdered sugar
- 3-4 tablespoons fresh lemon juice
Preparation
Prepare a 22 cm (8.5 inch) bundt pan by greasing and flouring, then tap out excess flour. Alternatively, use a silicone pan which does not require greasing.
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection.
Wash the lemons in hot water, pat dry, and finely grate the zest. Halve the lemons and juice them.
Beat eggs, sugar, and salt with an electric mixer on high speed for about 3 minutes until foamy.
Mix flour, baking powder, and lemon zest together, then alternately fold in the lemon juice, oil, and yogurt.
Pour the batter into the prepared pan and bake in the lower third of the preheated oven for about 55 minutes.
Let the cake cool in the pan on a wire rack for at least 1 hour.
Carefully remove the cake from the pan and place it on a serving plate.
Dust with powdered sugar and serve. The cake yields about 14 slices.
Tip
For an extra refreshing touch, drizzle the cake with a glaze made from 150 g powdered sugar and 3-4 tablespoons fresh lemon juice.
