The yogurt bundt cake is a simple and wholesome dessert, the classic comfort food that feels like home. With its soft texture and enveloping aroma, it is perfect to accompany breakfast or an afternoon tea break. Easy to prepare and loved by both adults and children, this recipe is one of the most versatile: it can be customized with citrus peels, chocolate chips, dried fruit, or jam to make it unique every time. The yogurt gives the dough a special softness and a delicate flavor that wins over from the first bite. If you love bundt cakes, try the bar bundt cake, the lemon bundt cake, the cocoa bundt cake, or the ricotta and chocolate bundt cake.
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OTHER SOFT CAKES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the yogurt bundt cake
- 4 eggs
- 9/10 cups sugar
- 2 1/3 cups all-purpose flour
- 2/3 cups cornstarch
- 1/2 cups vegetable oil
- 1/3 cups milk
- 1 packet baking powder
- 3/4 cups Greek yogurt with 2% fat
- 1 lemon zest
- 1 pinch salt
- 1 tablespoon powdered sugar
Tools
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- Electric beaters
- Hand whisk
- Bundt pan 9.5 inches
Steps for preparing the yogurt bundt cake
Break the eggs and add the sugar, beating with electric beaters. When they are light and foamy, continue to beat and slowly add the vegetable oil.
Once you have a frothy mixture, incorporate the sifted flour, cornstarch, and baking powder. Add the milk and mix with a hand whisk. Also, add the Greek yogurt, grated organic lemon zest, and a pinch of salt. Stir until you get a homogeneous mixture.
Butter a bundt pan with a diameter of 9.5 inches. Pour the mixture and bake in a convection oven at 338°F for 40-45 minutes. Use a toothpick to check before removing from the pan. Let cool and serve with plenty of powdered sugar.
Storage
Store the bundt cake under a glass dome for 4-5 days.
