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
- Preheat the oven to 170°C. Grease a 24cm non-stick ring (Bundt) tin.
- Put the eggs, sugar, lemon zest, lemon juice, yoghurt and vegetable oil in a bowl. Mix together, using a hand whisk or electric mixer.
- Sift the flour and salt together, add to the egg mixture and mix until smooth. Pour the batter into the cake tin.
- 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.
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.