Lemon Yoghurt Bundt Cake

 

 

I bought a new bundt cake pan in my recent trip to Melbourne.  I tried it out by making a lemon yoghurt cake.  The hard part for me was trying to find a recipe to fit the pan.  The pan is a big one - 10 inch diameter and pretty tall (like 6 inches)

 

I based my recipe on this recipe from http://orangette.blogspot.co.nz/2004/08/slow-roasting.html 

  The recipe from orangette will fit a 9 inch round cake pan.   Here's the recipe:

 

 

For the cake:
1 jar plain yogurt
2 jars granulated sugar
3 large eggs
3 jars unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 jar canola oil

Note:  1 jar is equal to 125ml or half cup

 

Preheat the oven to 350 degrees Fahrenheit. (I preheat on fan bake at 160c) I double the recipe above to fit my bundt pan.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered cake pan. 

 

I baked mine for 1 hour 11 mins, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

 

 

Before icing

 

 

I used the lemon icing from this blog.

 

http://www.thekitchenmagpie.com/how-to-make-a-lemon-icing-glaze/

 

Ingredients Needed:

1 3/4 cups of confectioners sugar
1/4 cup of lemon juice
the zest of one lemon (or more!) - I omitted the zest though
1 tsp of salted butter

 

I soften the butter for 10 secs in the microwave and then I add in all the other ingredients and used my little handheld electric beater to beat until desired consistency.

After icing...

The inside, it's a very tall cake.

 

The slice.

 

L