Amazing Easter bundt cake. This lemon yoghurt bundt cake is fluffy and wonderfully moist, though you can brush it with a lemon syrup if you like. A simple lemon icing is the perfect finishing touch. Highly recommended!
Ingredients for lemon yoghurt bundt cake:
- 250 g butter
- 200 g caster sugar
- 3 eggs
- finely grated zest of 2 lemons (unwaxed)
- 45 g desiccated coconut
- 30 g ground almonds
- 2 tablespoons lemon juice
- 200 g natural yoghurt (or Greek yoghurt)
- 375 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
All ingredients should be at room temperature.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon zest and mix. Sift the flour, baking powder and bicarbonate of soda directly into the mixture. Add the coconut, ground almonds, lemon juice and yoghurt, then fold gently with a spatula just until combined.
Grease and flour a bundt tin (about 22 cm wide and 10 cm high), shaking off any excess flour. Fill the tin up to about ¾ full and level the surface.
Bake at 175°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool slightly in the tin, then turn out onto a wire rack to cool completely.
Ingredients for lemon icing:
- 1 cup icing sugar
- 3 tablespoons lemon juice
Mix the icing sugar with the lemon juice until smooth. Pour over the slightly warm or cooled bundt cake.
Enjoy!
Recipe source: ‘The Australian Women’s Weekly’.
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