The Lemon Yogurt and Raisin Bundt Cake is simple to prepare. Perfect for any occasion, from breakfast in the morning, or an afternoon snack with a cup of tea, and why not, for a cozy evening treat sitting on the couch in front of the TV. It is certainly one of the most prepared cakes for breakfast and instead of raisins, you can add chocolate chips, or leave it plain. Below are some other cake recipes for breakfast.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Yogurt and Raisin Bundt Cake
- 3 eggs
- 3/4 cup plain yogurt
- 1 cup sugar
- 2/3 cup sunflower oil
- 2 cups all-purpose flour
- 3 tbsp lemon juice (+ grated zest)
- 1 packet baking powder
- 1/2 cup raisins
Steps for Lemon Yogurt and Raisin Bundt Cake
Before starting, prepare all the ingredients, then soak the raisins in warm water for at least 10 minutes. Wash the lemon (untreated), grate the zest and squeeze it to get the juice.
Crack the eggs into a large bowl or, if you have one, into a stand mixer, then add the sugar. Beat with an electric mixer until the mixture is pale and light.
While continuing to mix, but at low speed, add the yogurt, oil, lemon juice, and zest.
After combining these ingredients, start gradually adding the flour mixed with baking powder, sifting through a fine mesh strainer, and mix thoroughly.
Drain and dry the raisins, coat them lightly with flour, add them to the mixture, and stir.
Grease and flour a bundt cake pan and pour the mixture inside. Bake the cake in a preheated oven at 350°F for about 35/40 minutes. Always adjust according to your oven, and before removing it, always do the toothpick test.
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Let it cool completely before removing it from the mold, dust with powdered sugar and it is ready to be served.
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