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
  1. Preheat oven to 160°C (fan-forced). 
  2. Place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
  3. Pour into a lightly greased 24cm bundt tin and smooth the top with a palette knife.
  4. 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.
  5. 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

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