Publications
Partners
- - BUNDT CAKE
- 180ml - grapeseed oil or vegetable oil
- 3 - eggs
- 1Tbs - finely grated lemon rind
- 60ml - lemon juice
- 1c - plain thick yoghurt
- 375g - all-purpose flour
- 1Tbs - baking powder
- 330g - castor sugar
- - LEMON DRIZZLE ICING
- 180g - white sugar
- 60ml - lemon juice
Preheat oven to 160°C. Grease a 2,5L-capacity bundt tin.
1 Place the oil, eggs, lemon rind, lemon juice and yoghurt in a bowl and whisk to combine.
2 Sift the flour and baking powder into a separate large bowl. Add the castor sugar and mix. Make a well in the centre and add the egg mixture to the centre. Whisk to combine.
3 Pour into the prepared tin and bake for 45–50 minutes or until a testing skewer comes out clean. Allow to stand for 10 minutes, then invert onto a wire rack and allow to stand for a further 10 minutes. Gently remove from the tin.
4 Lemon drizzle While the cake is standing, make the lemon drizzle icing. Gently stir the sugar and lemon juice together. While the cake is still hot, place it on a cake stand or serving plate and spoon over the lemon drizzle icing. Allow to set for 10 minutes before serving.
