SATURDAY COOKING: LEMON AND YOGHURT CAKE.

My friend Bec recently told me about a cake she made using a Bundt cake tin. Just the name is fancy enough to make you want saying it aloud lots of time. Bundt Bundt Bundt!!
I have one here that I have never used. So this recipe was perfect to activate my inner Bundt!
The recipe come from Simmone Logue’s cookbook “In the kitchen”.
If you don’t have a Bundt tin, use a round 25cm cake tin or two small loaf tins.
It’s super easy to make. It will serve 12 (it makes a huge quantity!).


4 free-range eggs
500g caster sugar
zest of 2 lemons
2 tablespoons lemon juice
375g Greek-style yoghurt
240ml vegetable oil
400g self-raising flour
pinch of sea salt

Method:

    1. Preheat the oven to 170°C. Grease a 24cm non-stick ring (Bundt) tin.
    2. Put the eggs, sugar, lemon zest, lemon juice, yoghurt and vegetable oil in a bowl. Mix together, using a hand whisk or electric mixer.
    3. Sift the flour and salt together, add to the egg mixture and mix until smooth. Pour the batter into the cake tin.
    4. Bake for an hour, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool slightly, before removing from the tin.
    5. Eat!

I greased the tin and floured it. I started using a small hand  electric mixer, but it was quite messy. So use a good whisk or like me, put on your to-do list a trip to Ikea and buy an old-fashioned manual hand mixer. It may be a bit hard with a whisk.
I was worried the batter would overflow, but no, it stopped just at the limit of the tin.
I cooked it at 150°C fan-forced for 1h10.
I would add more lemon zest to give it more humpf.
And a week after, it’s still moist and yummy.

And you can make a glace icing with fresh thyme if you want. Gently heat 2 tablespoons of lemon juice in the microwave, or in a small saucepan on the stove. Combine with 125g icing (confectioners’) sugar, mixing until smooth, then drizzle the icing over the top of the warm cake. If making the cake a day ahead, store it in a cake tin. Garnish with fresh thyme leaves just before serving.

One thought on “SATURDAY COOKING: LEMON AND YOGHURT CAKE.

  1. Hi Anne, I am doing a post about cooking blogs and providing links. Can I include a link to your blog? No worries if not — just thought I’d check. Bec xo

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