A super soft and eggless yogurt bundt cake is prepared in 5 minutes with just one bowl and a hand whisk. Perfect for breakfast or snack, it is simple and genuine. Along with the ricotta bundt cake, it is among the family’s favorites. You can also make it with soy yogurt for a completely plant-based and lemon-scented cake. Let’s get to work and prepare the yogurt bundt cake together.
OTHER BUNDT CAKE RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 bundt cake of 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the yogurt bundt cake
- 1.75 cups all-purpose flour
- 9 tbsp cornstarch
- 0.6 cups sugar
- 0.3 cups vegetable oil
- 0.67 cups milk
- 1 cup plain Greek yogurt
- 1 package baking powder
- 1 lemon
- 1 pinch salt
Tools
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- Bundt Pan 9.5 inches
- Hand Whisk
Steps for the preparation of the yogurt bundt cake
In a bowl, put the yogurt. Add milk, oil, and sugar and mix with the whisk until you have a homogeneous mixture.
Add the sifted flour and cornstarch. Mix well. Add the baking powder, salt, and lemon zest. Finish with the filtered juice of the lemon. Mix until you obtain a homogeneous mixture.
Grease a bundt pan with a diameter of 9.5 inches. Pour the mixture. Bake in a preheated, static oven at 350°F for about 40-45 minutes. Do the toothpick test anyway. Let cool before removing from the pan and serving.
Storage
Store the bundt cake under a glass dome for a few days.
