The yogurt and raisin bundt cake is a simple breakfast cake, without butter and with very little sugar, it’s healthy and wholesome. To make the yogurt and raisin bundt cake, first soak the raisins in warm water to which you can add rum or another liquor, in the meantime, you prepare the cake which will be ready to bake in 15 minutes. You can choose any type of yogurt from whole, fruit, to plant-based or goat, it won’t change the texture of the bundt cake.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 4 eggs
- 1/2 cup sunflower oil
- 2/3 cup plain yogurt
- 1 tbsp baking powder
- 1/3 cup raisins
- 1 lemon
Tools
- 1 Grater
- 1 Mixer
- 1 Bundt Cake Pan
- 1 Sieve
Steps
Soak the raisins in hot water for 10 minutes.
Grate the lemon zest after washing and drying the lemon well.
Beat the eggs with the sugar and lemon zest using an electric mixer until light and fluffy.
Slowly add the oil while continuing to beat.
Add the yogurt and sifted flour with baking powder, mixing with the beaters on low speed.
Squeeze the raisins and add them to the batter.
Pour the mixture into a previously oiled and floured 9-inch pan.
Bake at 350°F for about 50 minutes in a preheated static oven.
Do the toothpick test; if it doesn’t come out dry, continue baking for an additional 5-10 minutes.
Remove from the oven and let cool.
Unmold and dust with powdered sugar.
Tips
The yogurt and raisin bundt cake keeps for 4-5 days in a cake container.
The raisins can be flavored with rum or another liquor of your choice during soaking.
The raisins can be flavored with rum or another liquor of your choice during soaking.
The raisins can be flavored with rum or another liquor of your choice during soaking.
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