I know it’s hot and the thought of turning on the oven doesn’t really cross your mind, but unfortunately, I have to turn it on almost every day to give my guests fresh pastries every morning for breakfast, like this Yogurt Bundt Cake which is easy and quick to make. Write down the recipe so that you can try it as soon as it cools down.
Here are some other recipes you can try:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Yogurt Bundt Cake Ingredients
- 3 1/4 cups all-purpose flour
- 2/3 cup cornstarch
- 7 oz butter
- 1 container fruit yogurt (I used strawberry)
- 2/3 cup sugar
- 2 eggs
- 1 packet baking powder
- to taste lemon (zested)
Tools
- Mixer
- Cake Pan
Steps for Yogurt Bundt Cake
This cake is really very easy and especially very quick to prepare, just have a food processor and in a few minutes the dough is ready. Let’s see how to do it.
In the mixer bowl, put the butter, which must be cold, in small pieces, the sugar, sifted flour, baking powder, and cornstarch, activate and blend for a few seconds.
Pour in the eggs, the lemon zest, the yogurt, you can use the one you like best, and mix everything together.
Now pour the mixture onto the work surface and form a square with the help of some flour, wrap the dough in cling film and let it rest in the refrigerator for about 25/30 minutes.
Butter and flour a bundt cake pan, take the dough back after resting, and form a tube the circumference of the pan.
Place it inside, joining the two ends well, brush the surface with milk and sprinkle with sugar crystals, which can be replaced with chocolate chips or almond flakes or nothing.
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Bake at 356 degrees Fahrenheit for about 30/35 minutes. Always adjust with your oven. Once cooked, let it cool before removing it from the mold. You can also dust it with powdered sugar before cutting and serving it at the table.
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