This cake was a bit of a step up from a yogurt lemon cake I made for a office morning tea on Thursday. I received some good feedback about the cake but was not really happy with the shape and appearance. But today my heart sang after trying out my new bundt tin then finding another recipe that I thought would work. It came out so good that I would highly recommend that you try it out. My only criticism was that my tin is a bit small for the cake and it did lose some of the mixture when it was cooking. So hence the reason for why the recipe says a 15 cup bundt tin, now I know why!
This cake has a splendid texture with a soft crumb and hint of lemon and yogurt flavour. I served it with some greek yogurt I had leftover and would be a nice dessert accompanied with some berries.
- 3 1/2 cups all-purpose flour
- 2 tsp. Baking powder
- 2 tsp. baking soda
- 1 pinch salt
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 2 large eggs plus 2 egg whites
- 2 cups Greek yogurt
- 1 tbsp. vanilla extract
- Zest of 1 lemon (add more if you like it really lemony)
Lightly grease a tube pan or bundt cake pan. (I use a 15-cup capacity bundt pan.)
Preheat the oven to 350 degrees.
In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.
Sift the flour, baking powder, baking soda, and salt together in a bowl.
Using a mixer on medium high, cream the butter until light and fluffy, about 5 minutes. Add the sugar and continue mixing.
Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.
With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.
Stir in the vanilla extract and the lemon zest.
Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350 degree oven for about 45 – 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.