I made this last spring and it was good!


LEMON-YOGOURT BUNDT CAKE
Bundt cake takes its name from the Bundt pan it's baked in, which has a hole in the centre.

- 3/4 cup (175 mL) unsalted butter

- 1 cup (250 mL) sugar

- 2 eggs

- 1 tsp (5 mL) vanilla

- 1 tbsp (15 mL) grated lemon peel

- 2 cups (500 mL) cake flour

- 2 tsp (10 mL) baking powder

- 1 tsp (5 mL) baking soda

- salt

- 1 cup (250 mL) unflavoured yogourt

Lemon Glaze:

- 2 tbsp (25 mL) lemon juice

- 1 cup (250 mL) sifted icing sugar

1. Using an electric mixer, cream butter together with sugar. Beat in eggs, one at a time. Add vanilla and lemon peel.

2. In a mixing bowl, sift flour with baking powder, baking soda and a pinch of salt. Stir well. Alternating, add flour mixture and yogourt to batter, beginning and ending with flour. With each addition, stir until just combined.

3. Spoon batter into a buttered 9-cup (2L) Bundt pan. Bake in a preheated 350F/180C oven for 40 to 50 minutes or until cake tester comes out clean.

4. Allow cake to cool for 10 minutes in the pan and then invert on a serving plate.

Combine lemon juice with sugar. Mixture should be runny. Drizzle glaze over cooled cake. Makes 1 Bundt cake.