The soft bundt cake is a simple and irresistible dessert that wins everyone over with its lightness and delicate flavor. Perfect for breakfast or snack time with friends, it is very easy to make and can be enjoyed as is or filled to taste; fresh fruit, cream chantilly, chocolate and pastry cream are just some of the fillings you can use to personalize it and make it unique.
I love breakfast cakes, in addition to being simple, they are extremely versatile and can be modified according to your tastes.
In this batter, I added yogurt which makes the batter extremely soft, so the bundt cake will stay moist for days; the recipe is easy to prepare even for those with little experience in the kitchen, in 15 minutes you will have your batter ready to bake.
The yogurt bundt cake is flavored with lemon zest and vanilla, and you can also personalize it, as it is a neutral base that goes well with citrus, cinnamon, bitter almond, coffee, or rum, so feel free to get creative and enjoy making your bundt cake.
Also try the other breakfast cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 7 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 350.94 (Kcal)
- Carbohydrates 54.48 (g) of which sugars 27.28 (g)
- Proteins 6.45 (g)
- Fat 13.36 (g) of which saturated 3.39 (g)of which unsaturated 9.31 (g)
- Fibers 0.57 (g)
- Sodium 42.06 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 3/4 cup sugar
- 1 plain yogurt (one 125 g container)
- 1/3 cup peanut oil (or 1/3 cup of softened butter)
- 3 eggs (medium, mine weighed 175 g)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated or other flavoring to taste)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 cup powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Spatula
- 1 Bundt cake pan 22 cm in diameter
Procedure
To achieve a perfect bundt cake, the ingredients must be at room temperature.
Crack the eggs into a bowl, add the sugar and whisk them with an electric whisk until you obtain a light and frothy mixture.
Add the yogurt, vanilla, and grated lemon zest.
Sift the flour with the potato starch and add them to the mixture, incorporating all the ingredients well.
Add the peanut oil (or softened butter) and mix until you obtain a smooth and homogeneous mixture. Finally, incorporate the sifted baking powder.
Butter and flour the bundt cake pan, transfer the mixture into the cake pan and bake the cake in a preheated static oven at 350°F for about 40 minutes. Adjust according to the power of your oven.
Do the toothpick test to check the doneness. If necessary, extend it for a few more minutes.
The soft bundt cake is ready, take it out of the oven and let it rest for 10 minutes, then turn it out onto a plate. Let it cool completely and sprinkle it with powdered sugar.
Tips
Storage
The soft bundt cake can be stored at room temperature for 3/4 days in the appropriate cake container.
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