There are aromas that smell like home, warm snacks and an oven switched on.
This orange yogurt bundt cake is one of those recipes that will win everyone over at the first bite. Tall, fluffy and fragrant, thanks to the yogurt it stays moist for days.
Whenever I have yogurt I make it. The orange and yogurt bundt cake is perfect for breakfast and snack time. I used Greek yogurt but any yogurt you prefer will work.
If you love yogurt desserts I also recommend;
- TWO-FLAVOR YOGURT BUNDT CAKE: fluffy, quick and perfect for breakfast
- SOFT YOGURT AND PINEAPPLE CAKE: easy and light
- MARBLED YOGURT AND COCOA LOAF: soft breakfast cake
- YOGURT AND COCOA BUNDT CAKE (BUTTER-FREE): light, easy and super fluffy
- Soft tart with yogurt shortcrust, without butter and without eggs
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 12 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 7/8 cup granulated sugar
- 2/3 cup Greek yogurt
- 7 tbsp melted and cooled butter
- zest of 1 orange
- 2 cups type 00 wheat flour (or all-purpose flour)
- 1/3 cup potato starch
- 1 packet baking powder
Tools
- Bimby
- Bundt pan
Steps
In the Bimby bowl, grind the orange zest with the sugar for 10 seconds at speed 10.
Add the eggs and mix for 2 minutes at speed 5.
Add the remaining ingredients and mix for 1 minute at speed 5.
Transfer the batter into the greased and floured bundt pan.
Sprinkle granulated sugar on top and bake at 356°F for about 40 minutes.
Variations:
Add chocolate chips to the batter for a more indulgent version.
Omit the butter for a lighter version.
For a lactose-free option, use lactose-free yogurt and butter.
