Ingredients
The following ingredients have 20 Servings
- 555g (4.5 cups) of plain flour
- 1.5 teaspoon baking powder
- 1.5 Teaspoon salt
- 345g (1.5 cups) unsalted butter, softened
- 400g (1 3/4 cups) sugar
- 120ml (1/2 cup) canola/vegetable oil
- Zest of 4 lemons
- 90ml fresh lemon juice
- 1 tablespoon vanilla extract
- 8 eggs
- ¼ cup Greek or plain yoghurt
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) lemon juice , or as needed
Instruction
- Preheat the oven to 350°F (175°C). Grease a 12 cup bundt cake pan with butter.
- In a large bowl, sift together the dry ingredients (flour, baking powder, salt) and set aside.
- In a large bowl fitted to a stand mixer, beat together butter and sugar until pale and fluffy (around 5 minutes) at a medium speed. You can also beat with a hand-held electric mixer.
- Add the yoghurt, oil, lemon zest and juice and mix until combined. Add eggs one at a time, making sure it is fully incorporated before adding the next one.
- Mix in the flour and beat at low speed until combined. Switch to a silicone spatula and ensure that all of the dry ingredients have been combined.
- Pour the batter into the prepared bundt pan
- Bake on the middle oven rack for 60 minutes. Remove and check with a skewer if the cake is cooked. Return to the oven if not clean, then check again after 5 minutes.
- Allow to cool for about 10 minutes after removing from oven, then invert onto rack and allow to cool.
- Once completely cooled, you can make the lemon icing.
- Combine lemon juice and powdered sugar. The consistency should be slightly runny to allow it to drip. Drizzle onto cake using a spoon.
