Lemon Yogurt Cake
Enjoy a generous slice of zesty lemon bundt cake - made irresistibly moist, fluffy and flavourful thanks to Meadow Fresh Kalo Greek yoghurt!
Ingredients
Butter, to grease
1 1/3 cups caster sugar (300g)
3 eggs
300ml neutral oil (i.e. canola, vegetable, sunflower)
Zest of 2 lemons
1 Tbsp lemon juice
1 tsp vanilla extract
2 cups plain flour (300g)
1 tsp baking soda
1 tsp salt
1 cup Meadow Fresh Kalo Natural Yoghurt (250g)
Syrup
1/4 cup caster sugar (55g)
1/4 cup lemon juice (60ml)
Icing
100g Meadow Fresh Traditional Cream Cheese
50g butter, softened
1 cup icing sugar (150g)
1 Tbsp lemon juice
1/2 tsp vanilla extract
Method
Preheat oven to 160ºC fan bake. Grease a 23cm bundt cake tin.
Place sugar and eggs in a large bowl and beat with an electric mixer until thick and
creamy (about 5 minutes). Gradually beat in oil, lemon zest, lemon juice and vanilla.
Sift flour, baking soda and salt over the top and mix until mostly incorporated. Stir in
yoghurt and mix until well combined.
Pour mixture into prepared tin. Bake in the centre of the oven for 35-40 minutes, until
golden brown and a skewer inserted in the centre comes out clean. Leave to cool for 10
minutes before carefully turning out onto a wire cooling rack set over a tray.
Poke holes in the cake with a skewer, then pour syrup all over the top. Allow cake to cool
completely before icing.
To ice, pour icing over the top of the cake, allowing it to drip down the sides. Do this on a
cake turntable if you have one (makes it a little easier). Allow icing to set before slicing
and serving.
Syrup
Combine lemon juice and sugar in a jug and whisk until well combined. Microwave for
20-30 seconds to help dissolve sugar.
Icing
Place all ingredients in a large bowl and beat with an electric mixer until smooth and pale.
Warm icing for 20-30 seconds in the microwave, to produce a nice pourable consistency.
TIPS
• This cake works well gluten-free. Swap the plain flour for plain gluten-free flour.
• If you don’t have a bundt cake tin, you can use a regular 23cm high-sided round cake tin, or bake in a loaf tin instead (the mixture will make two loaves).
