Bundt Cake with Lemon Zest and Yogurt.
Traditional and Bimby Recipe.
Today I want to offer you a healthy and diet-friendly cake. In fact, there’s no butter, sugar, or oil.
I replaced the fats with yogurt, and the sugar with a sweetener.
Occasionally, it’s nice to have a cake for breakfast or a snack without doing too much damage to the waistline.
The freshness of lemon zest gives an additional lightness to the palate, like a cloud.
It’s easy to make, and keeps for several days.

Additionally, you will find low glycemic index instructions.

Ingredients

Let’s do the shopping

3 eggs
130 ml milk
250 g all-purpose flour (Or low G.I. FiberPasta flour)
130 g plain natural yogurt
lemon zest (organic)
1 packet vanillin
1 packet baking powder
70 g stevia (or 150 g erythritol or sugar)

Bundt Cake with Lemon Zest and Yogurt

Tools

What we need to make the

Food Processor
Baking Pan 24 cm diameter bundt pan
Oven

Preparation of Bundt Cake with Lemon Zest and Yogurt

Traditional preparation recipe

First, turn on the oven to 320°F in cake or static mode.
Pour the sweetener and the chopped lemon zest into the food processor and chop finely.
Use the beaters or continue by hand. Add the flour, milk, yogurt, eggs, and vanilla, and mix until the mixture is smooth and homogeneous.
Now add the baking powder and mix again. Butter and flour the mold, and pour the mixture in.
Bake at 320°F for 40 minutes. After the time has passed, test with a toothpick to check for any remaining moisture.
Turn off the oven, open the door and leave the cake on the rack for another 20 minutes.
Once cooled, run a knife between the cake and the pan, and only unmold when it is cold.
Dust with dietor as if it were icing sugar. Here’s the Bundt Cake with Lemon Zest and Yogurt
Turn on the oven to 320°F in cake or static mode.
Put the lemon peel, only the yellow part, in the Bimby and chop for 12 sec. speed 8, then gather with the spatula
Mount the butterfly and add the flour, yogurt, eggs, and vanilla. Mix for 3 min, speed 3
Add the baking powder to the mixture and mix again for 3 min, speed 3
Butter and flour the mold, and pour the mixture in.
Bake at 320°F for 40 minutes.
After the time has passed, test with a toothpick to check for any remaining moisture.
Turn off the oven, open the door and leave the cake on the rack for another 20 minutes.
Once cooled, run a knife between the cake and the pan, and only unmold when it is cold.
Dust with dietor as if it were icing sugar. Here’s the Bundt Cake with Lemon Zest and Yogurt, prepared with Bimby.