Lemon Yoghurt Cake

Made this 'Lemon Yoghurt Cake' with the Anolon Bundt tin, a Mother's Day gift from my three musketeers!  I find this bakeware very practical because of the silicone enhanced slip-free handles.....giving it a better grip especially when removing it out from the hot oven!

Anolon Bundt tin with the silicone enhanced handles

I applied a lemon glaze on the hot cake which added more zing to the taste.  Butterless and tangy, excellent for weight watchers!  Grab a piece!

Ingredients

• 280 gm plain flour
• 180 gm caster sugar
• 120 ml vegetable oil
• 250 ml lowfat yoghurt
• 2 eggs
• 3 flat tsp baking powder
• 2 Tbsp lemon juice
• rind of 1 lemon
• 1/4 tsp salt
• 1 tsp vanilla

Lemon Glaze

• 1/4 cup fresh lemon juice
• 4 Tbsp caster sugar

Stir and mix till sugar has dissolved, set aside.

Method

1. Sift the plain flour with the baking powder and salt, set aside.
2. Cream the eggs and sugar till light, fluffy and thick.
3. Add in the lemon rind, juice and vanilla.
4. Mix in the yoghurt and oil, blend well.
5. Fold in the sifted flour until just combined.
6. Pour batter into a 24 cm bundt tin and bake in preheated oven @ 180 deg C for about 45 mins.  Test with skewer till it comes out clean.
7. Let cake cool in the tin for about 5 mins. before removing it onto a wire rack.
8. Use a skewer to prick holes all over the cake.
9. Brush lemon glaze all over hot cake, repeat till all the glaze is used up.
10. Let cake cool and serve.