The yogurt and raisin bundt cake is a simple breakfast cake, without butter and with very little sugar, it is healthy and wholesome. To prepare the yogurt and raisin bundt cake, first soak the raisins in warm water to which you can add rum or another liqueur, in the meantime prepare the cake which will be ready to be baked in 15 minutes. You can choose any type of yogurt, from whole fruit to plant-based or goat, it will not change the consistency of the cake.
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- Difficulty: Very Easy
- Cost: Economical
- 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 Pan
- 1 Sieve
Steps
Soak the raisins in warm water for 10 minutes.
Grate the lemon peel after washing and drying it well.
Beat the eggs with sugar and lemon zest with an electric mixer until light and fluffy.
Drizzle in the oil while continuing to beat.
Add the yogurt and sifted flour with the baking powder, mixing at 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’s not dry, continue baking for another 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 during soaking can be flavored with rum or other liqueur of your choice.
The raisins during soaking can be flavored with rum or other liqueur of your choice.
The raisins during soaking can be flavored with rum or other liqueur of your choice.
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