Incase you hadn’t noticed by now, I’m a fan of bundt cakes. I like that it doesn’t need to be frosted, that it stays fresh and moist for several days, and that it’s generally a very easy thing to make for weekday desserts. This particular recipe is for a nice lemony cake with a lovely tart icing.
- ¾c/180ml canola oil
- 2 eggs
- 1 TBSP lemon zest
- ¼c/60ml lemon juice
- 2 x 6oz/170g low fat or fat free lemon yogurts
- 1¾c/385g granulated white sugar
- 2c/300g unbleached all-purpose flour
- 1 TBSP of baking (bicarb) powder
- 1 tsp teaspoon of kosher salt
- 1c/160g powdered (icing) sugar
- 1 TBSP lemon juice
- 2 tsp very hot water
- Preheat oven to 325f/160c and coat a 10-cup bundt pan with baking spray or grease and flour.
- Place the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium high speed until pale and light (3 to 5 minutes).
- Add the oil, lemon rind, lemon juice, and yogurt. Beat just till combined.
- Sift the flour, baking powder and salt right into the mixing bowl and mix on low until smooth.
- Pour into the prepared bundt pan and bake for 55 to 60 minutes, or until a skewer inserted comes out clean.
- Cool the cake in the pan for 5 minutes, then turn out onto a cooling rack and leave to cool for 30 minutes.
- Meanwhile, whisk all the icing ingredients together until smooth and then put it into a ziplock bag. Remove the air and set aside until needed.
- When the cake has cooled for 30 minutes, place it on a serving plate. Snip the corner of the bag of icing and drizzle evenly over the cake.
- Allow the cake to sit until completely cooled before slicing.
Makes 1 Bundt Cake / 12 Servings – Will keep for up to 5 Days covered at room temperature
- I find that I generally need 3 to 4 small lemons to get enough zest and juice.
- You could make this in two 4×9″ inch bread pans, just reduce the cooking time to about 45 minutes.
- If you want a more yellow color you’ll need to add a little yellow food coloring to the batter when you add the yogurt, otherwise the cake isn’t very yellow when sliced.
- You can substitute plain yogurt for the lemon flavored stuff.
- I’ve made this cake plenty of times just as it is written in this recipe, but in the one in the pictures I made with 1 cup of Truvia baking blend and half a cup of real sugar. I can’t tell the difference, neither could my husband… except the bottom browned a little faster so when I make this again I will cover up the cake with kitchen foil the last 15 minutes it’s in the oven.