Greek yoghurt cake with lemon

Ingredients

• 3 cups all purpose flour (see Recipe Note)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups Greek yoghurt, plain ((we use 2%) )
• 1/3 cup fresh lemon juice (or 80 ml)
• 1 tablespoon lemon zest, packed
• 3 large eggs
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla powder )
• icing sugar to be used for dusting cake (optional)

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit, and grease your 10-12 inch bundt pan with vegetable oil.

2. 2

   whisk: In a medium size bowl, whisk to combine the flour, baking powder and salt. Set it aside.

3. 3

   whisk: In another medium size bowl, whisk together the yoghurt, lemon juice and lemon zest.

4. 4

   beat: In your electric stand mixer (you can also use a hand held mixer) beat the eggs with the sugar for 2-3 minutes. Slowly add in the oil, followed by the vanilla (extract or powder).

5. 5

   add: With your mixer speed on low, carefully add the flour mixture to the mixing bowl containing the eggs and then add the yoghurt mixture. Be careful not to over mix.

6. 6

   bake: Pour the batter into your prepared bundt pan, and bake in the middle rack of your oven for 60-65 minutes. Test with a toothpick; if it comes out clean then your cake is ready. If you notice your cake is browning too much on top while baking, cover it loosely with a piece of aluminum foil. Remember, this is a dense but moist cake and will take a full hour to bake.

7. 7

   cool: Remove your cake from the oven, and allow the cake to cool in the bundt pan for approximately 10-12 minutes before removing it. Set it to cool on a baking rack.

8. 8

   dust: Let cool on a wire rack. Once your cake is completely cooled, dust it with icing sugar. Enjoy!