lemon yoghurt bundt cake
- 1 packet donna hay tangy lemon yoghurt cake mix
- ⅔ cup (160ml) light-flavoured extra virgin olive oil
- 1 cup (280g) thick Greek-style yoghurt
- 2 eggs
icing
- 1 sachet lemon yoghurt icing mix
- 1-1½ tablespoons thick Greek-style yoghurt
each packet contains
- 1 sachet lemon yoghurt cake mix
- 1 sachet lemon yoghurt icing mix
- Preheat oven to 160°C (fan-forced).
- Place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
- Pour into a lightly greased 24cm bundt tin and smooth the top with a palette knife.
- Bake for 30-35 minutes or until cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
- To make the icing, place the icing mix and yoghurt in a bowl and mix until smooth. Place the cake onto a cake stand or serving plate and spoon over the icing. Allow the icing to drizzle over the cake. Serves 10-12
Photography: Chris Court
© DONNA HAY GROUP
