Super soft and fragrant yogurt and lemon bundt cake, simple to prepare. Ideal for a snack or breakfast or simply for a delicious treat.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Yogurt and Lemon Bundt Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 cup sugar
- 2 containers lemon yogurt
- 1/2 cup sunflower oil
- 1 organic lemon (Zest)
- 1 packet baking powder
- 4 eggs
Tools
- 1 Electric mixer
- 1 Bowl
- 1 Bundt pan
- 1 Wooden spoon
Preparation of Yogurt and Lemon Bundt Cake
In a bowl, beat the eggs with the sugar until they become light and fluffy, then add the yogurts and oil while continuing to mix with the beaters. Add the sifted flour, cornstarch, and baking powder, mixing with a wooden spoon to combine well. Finally, add a pinch of salt and the grated zest of an organic lemon, preferably untreated, and give a final mix with the beaters.
Take the bundt pan, grease and flour it, pour the prepared mixture inside, trying to level it a bit. Bake in a preheated oven at 350°F for about 40/45 minutes. As I always say, do the toothpick test because baking times may vary from oven to oven.
Notes
The bundt cake is already delicious as it is, but you can dust it with powdered sugar or serve it with melted chocolate or custard cream.
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