Lemon and Yoghurt Bundt Cake

My earliest memories are of cooking with my mother, grandmother and Nonna.  Food has always been an opportunity to come together across generations and produce something for our common good.  This cake  reminds me of summer and all the wonderful carefree childhood days…



  • cup Greek yogurt
  • 1 cup vegetable oil
  • eggs
  • cups caster sugar
  • teaspoons vanilla extract
  • zest of 2 lemons
  • cups plain flour
  • 1  cup cornflower
  • 1 teaspoon icing sugar (to serve)



Preheat the oven to 180°C and grease your Bundtin/ring mould using vegetable oil spray. Separate the eggs and put the whites in one bowl and the yolks in another. Whisk the whites until you have firm peaks, then set aside while you get on with the rest of the cake.


Turn the yogurt out on to the egg yolks, then add your sugar.  Whisk until the egg yolks and yogurt are airy and light.


Now slowly add the vegetable oil (continuing to beat) to the egg yolk mixture. Then beat in the vanilla extract and the lemon zest. Reducing the speed, add the flour followed by the cornflower.  Scrape down the sides to ensure it is completely mixed.


Then using the spatula, mix in 1/3 of the egg white mixture and roughly mix through the egg yolk mixture.  This will lighten up the batter and make folding the remainder through much easier.


Then add in the final 2/3 and fold through gently until just combined.


Fill the pre-greased mould.  Don’t be alarmed if it comes all the way to the top.


Bake in the preheated oven for 35-40 minutes.


It is cooked when the skewer comes out cleanly.  Turn out onto a wire rack to cool.  Everytime I have made this cake, I have left it to come out of the tin with gravity as it does stick a little.


Dust with icing sugar and serve still warm with good strong espresso.  Mangiare !!!!



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