Lemon Greek Yogurt Bundt Cake
Ingredients – 10 servings
- 1 grated lemon zest Lemon Zest
- 3 pcs Egg
- 1 teaspoon Baking Powder
- 340 g Granulated Sugar
- 170 g Vegetable oil
- 0.25 teaspoon Salt
- 255 g Flour
- 170 g Vanilla Greek Yogurt
Preparation
Prepare the bundt pan. Preheat the oven to 180 °C, in top and bottom baking mode. Grease the bundt pan thoroughly, then dust it lightly with flour so the cake comes out easily after baking.
Mix the wet ingredients. In a large bowl, combine the vanilla Greek yogurt, sugar, and vegetable oil. Add the eggs, then the freshly grated lemon zest, and mix until smooth.
Add the dry ingredients. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the yogurt mixture, then mix until you have a smooth, lump-free batter. Do not overmix the batter.
Fill the bundt pan. Pour the batter into the prepared pan, and gently tap the pan on the work surface to release any large air bubbles.
Bake the bundt cake. Place in the preheated oven and bake for about 35–40 minutes. Check with a toothpick to see if the center is cooked through. If the toothpick comes out clean or with a few dry crumbs, it's done.
Let cool, then unmold. After baking, let the bundt cake rest in the pan for 10–15 minutes, then carefully invert onto a cake rack. Allow to cool completely, and dust with powdered sugar if desired.
Tip: Grease and flour the center tube of the pan as well. Do not overmix the batter. Perform a toothpick test, then let it rest for 10–15 minutes before unmolding. Grate the lemon zest fresh.
