About this recipe:Gorgeously moist and not too sweet, this yoghurt cake is baked in a pretty Bundt cake tin for a stunning presentation. Perfect for afternoon tea.
280g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
225g butter, softened
250g caster sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
225g natural yoghurt
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 170 C / Gas 3. Grease and flour a 25cm (10 in) Bundt cake tin. Sift together the flour, bicarb and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla. Alternately beat in the flour mixture and the yoghurt, mixing just until incorporated. Tip the mixture into the prepared Bundt cake tin.
Bake in the preheated oven for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool 10 minutes in the tin, then invert onto a wire rack and cool completely.