Lemon Yogurt Bundt Cake 柠檬优格蛋糕

A simple and luscious Lemon Yogurt Bundt Cake,  studded with a little sweetness of raisins. You can definitely add with any dried fruits you have on hand or even walnuts for extra bite. This cake is also a little buttery, has a light lemony taste and moist texture. This Lemon Yogurt Bundt Cake can be baked either in a bundt pan or as a pound cake in loaf pan. Great to serve this yummy cake with a freshly brewed coffee or tea and also for the coming Christmas which is just around the corner.

Wishing everyone  a wonderful Christmas filled with happiness and fun!

Lemon Yogurt Bundt Cake

A simple and luscious Lemon Yogurt Bundt Cake that studded with a little sweetness of raisins.

Author Ann Low

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 8 servings

Ingredients

 

MetricUS Customary

• 150 g salted butter
• 130 g caster sugar
• 170 g eggs - without shell, about 3 eggs, lightly beaten
• 1 tsp vanilla extract
• 170 g cake flour or plain flour
• 1 tsp baking powder
• 1 lemon zest
• 2 tbsp lemon juice
• 4 tbsp natural yogurt - or sour cream
• 80 g raisins - dust with some flour

Instructions

 

• Beat butter and sugar till light and creamy. Add lemon zest, mix well and gradually add beaten eggs, beat to combine, followed by vanilla extract.
• Sift in half of flour and baking powder into egg mixture, followed by the yogurt and remaining flour, beating until just incorporated. and roughly fold with a rubber spatula.
• Add lemon juice and yogurt into the batter, fold mixture well. Lastly add in raisins and fold well again.
• Pour the batter into a 8 inch bundt pan (grease pan and dust with flour) or use a small loaf pan, lined with parchment paper all sides up.
• Bake in a preheated oven at 200 deg.C for 10 minutes, then lower temperature to 180 deg C and bake for another 30 minutes, test with a skewer till it comes out clean.
• Allow cake to cool in pan for 10 minutes and unmould cake from pan, place on wire rack to cool completely. Dust some icing sugar over cake before serving.

Notes

Please keep in mind that all ovens temperature and baking time varies

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柠檬优格蛋糕

材料：

• 150克 含盐牛油
• 130克 细砂糖
• 170克 鸡蛋 （约3个全蛋），打撒
• 1茶匙 香草香精
• 170克 底筋/中筋面粉
• 1茶匙 泡打粉
• 1粒 柠檬皮屑
• 2汤匙 柠檬汁
• 4汤匙 天然优格或酸奶
• 80克 葡萄干，撒上少许面粉

做法：

1. 将牛油和细糖搅打至松发。加入柠檬皮屑，然后慢慢的倒入鸡蛋液，每次加入蛋液必须充分均匀混拌；接着加入香精，再拌匀。
2. 面粉及泡打粉一起过筛到鸡蛋糊里，以橡皮刮刀稍微拌均匀。
3. 在粉类尚未完全搅拌均前，加入柠檬汁 和天然优格；混拌至粉类完全消失即可 。最后加入葡萄干，在拌匀即可。
4. 将面糊倒入一个8寸圆摸形烤盘（盘内抹油撒上少许面粉）或一个长方形烤盘（须铺上油纸），平整面糊表面。
5. 放入预热烤箱，以摄氏200度烘烤10分钟后，温度降至180度再烘烤约30分钟。试着用竹签刺入蛋糕内部，没有沾黏面糊就可以了。
6. 让蛋糕连烤盘待凉10分钟才脱模放在凉架上完全待凉，撒上适量的糖分或防潮糖粉即可切片享用
   
   **烤箱温度和烘烤时间务必根据自家烤箱来定