A bundt cake

12.01.18

We’ve had a bit of rain recently, so Sunday and I decided to have a break from the outdoors and do a spot of baking. Our Smeg freestanding cooker has been in our lives for nearly a year now, and I can’t fault it, I can honestly say I enjoy cooking more than ever because of this gorgeous appliance. I even thought to myself recently that if we ever moved I’d have to take her with me.

The baking session was also the perfect excuse to try out our new Bundt cake pan from Williams Sonoma. Sunday was desperate to make a giant jelly when she saw the shape, but I convinced her to try out making Donna Hay’s yoghurt and lemon cake.

Let me begin my saying I am not an amazing baker, but this pan makes you feel like Martha Stewart. Out popped the cake looking like a big and golden masterpiece!

It’s been a while since I’ve shared a recipe on here, trust me when I tell you how easy and delicious this cake is.

LEMON YOGHURT CAKE

Ingredients
¾ CUP (180ML) VEGETABLE OIL2 EGGS
1 TABLESPOON FINELY GRATED LEMON RIND
¼ CUP (60ML) LEMON JUICE
1 CUP (280G) PLAIN GREEK-STYLE (THICK) YOGHURT, OR GOAT’S MILK YOGHURT
1¾ CUPS (385G) CASTER (SUPERFINE) SUGAR
2 CUPS (300G) SELF RAISING (SELF-RISING) FLOUR
2 TABLESPOONS THYME LEAVES
2 TABLESPOONS THYME LEAVESMethod

  1. Preheat oven to 160ºC (325ºF). Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth.
  2. Pour into a well greased 24cm non-stick Bundt tin and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the tin for 5 minutes.
  3. To make the lemon icing, mix to combine the sugar, lemon juice and boiling water.
  4. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. Sprinkle with thyme leaves and allow to set for 10 minutes before serving. Serves 10–12.

Lemon Icing 
1 CUP (160G) ICING  SUGAR, SIFTED
1 TABLESPOON LEMON JUICE
½ TABLESPOON BOILING WATER

I’ve always loved so many of Donna Hay’s recipes – and this cake will definitely be my go-to when I need something quick and delicious. Enjoy!

Briar x

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