Living Wellness

Easy Lemon Yoghurt Bundt Cake

So Autumn has rocked up unannounced leaving just the slightest hint of chill in the air.  Perfect weather for some light baking.  This Bundt Cake recipe is an adaptation of Donna Hay’s Lemon Yoghurt Cake.  It is really easy to make and tastes great every time.  Perfect Sunday Cake for Autumn!



180ml vegetable oil

1 tbsp grated lemon rind

45 ml lemon juice

2 eggs

1 cup plain double cream greek yoghurt

1 3/4 cup caster sugar

2 cups self raising flour

thyme for decoration




1/2 cup icing sugar

1 tsp lemon juice

1 tbsp boiling water


Preheat the oven to 160 degrees Celsius.



Whisk together the vegetable oil, lemon rind, lemon juice, eggs, yoghurt and sugar until well combined.



Add the sifted flour until smooth.



Pour the mixture into a well greased Bundt tin and bake for 45 to 50 minutes or until a skewer comes out clean.  (tip: keep checking after 40 minutes because if you bake too long your cake will not be as moist)



Allow the cake to cool in the tin for about 5 minutes.



Make your icing by combining the icing sugar, lemon juice and boiling water.



Turn out your cake and drizzle with icing.  Sprinkle with thyme leaves.






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