Name: Lemon Yogurt Bundt Cake
Cook time: 35 min
Total time: 35 min
Ingredients: 200 g all-purpose flour (Type 405); 100 g sugar; 2 eggs (size M); 120 ml vegetable oil; 150 g plain yogurt; Zest and juice of one organic lemon (approx. 40 ml); 1 tsp baking powder; 1/2 tsp baking soda; 1 pinch of salt; 1 tsp vanilla extract; Powdered sugar for dusting

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FAQ

Lemon Yogurt Bundt Cake Questions

Can plain yogurt be swapped for something else?

Yes, you can use Greek yogurt or sour cream in the same amount. Both are thicker than plain yogurt, so your batter may turn out a little stiffer. If it feels too firm to pour, stir in a small splash of milk until it flows nicely.

What if there is no ring cake pan at home?

You can bake the batter in a loaf pan or a round cake pan instead. The baking time will change with the shape, so start checking earlier than the original time. Trust the toothpick test: when it comes out clean and the top is golden, you're good to go.

How should the cake be stored?

Wrap it or keep it in an airtight container at room temperature. The oil in the batter keeps the crumb soft, so it stays lovely for a few days. If you want it pretty, dust it with powdered sugar only right before serving.

Can the cake be made ahead or frozen?

Absolutely, you can bake it a day ahead and leave it undusted until serving time. For longer storage, wrap the completely cooled cake well and freeze it. Let it thaw wrapped, so it doesn't dry out, and add the powdered sugar at the end.

Why does the cake sometimes turn out dense or dry?

The usual culprits are overmixing and overbaking. Once the dry ingredients go in, stir only until the batter is smooth, because extra stirring makes the crumb tough. Every oven runs a bit differently, so pull the cake as soon as a toothpick comes out clean.