Lemon & Vanilla Bundt Cake

For a very easy cake nothing could be simpler that this Lemon & Vanilla Bundt Cake. It has only a short list of ingredients. However that doesn’t take away from the wonderful flavour in the cake.

It has a subtle flavour of both lemon and vanilla. For a more intense flavour you can add more lemon zest.

Although I made the recipe in a small, 6 cup, bundt pan it works very well in a 2lb/900g loaf tin too.

The process is simple too, just mix all the ingredients. Then fill the pan and bake the cake. From start to finish, including baking this can all be done in about 75 minutes.

My Bake

It took exactly one hour to bake my cake. I then removed it from the pan, to cool on a wire rack. After cooling I cut a slice and enjoyed a taste. The cake had a wonderful texture, so soft and light. The flavour was a subtle lemon with a hint of vanilla as well.

All together I think this is the perfect cake to accompany a nice cup of tea or coffee.

Lemon & Vanilla Bundt Cake

I have another, much more intense with lemon, recipe Most Lemony Lemon Cake.

Lemon & Vanilla Bundt Cake

Recipe by geoffcooCourse: Cakes, Desserts
Servings

10

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 135g(1 cup- minus 2 tbsp, based on scooping packed flour into a 250ml cup) plain flour

  • 34g(3 tbsp) potato starch, or same weight in cornflour

  • 200g(1 cup) caster sugar

  • 134(1/3 + 1/4 cup) natural yoghurt(any plain yoghurt is fine, or double cream)

  • 4 medium eggs(large in USA)

  • 60g(1/4 cup + 1 1/2 tsp) flavourless oil

  • 7g( 1 3/4 tsp) baking powder

  • Zest from a large lemon, or 2 small ones(you can adjust the flavour by using more zest).

  • 5ml(1 tsp) vanilla bean paste, or vanilla extract

  • pinch of salt

Directions

  • Preheat the oven to 170C/150C Fan/340F.
  • Grease and flour a small, 6 cup bundt pan(or a 2lb loaf pan).
  • Whisk the eggs and sugar together for a few minutes, until the eggs have turned pale and the mixture has increased in volume and thickness.
  • Add the oil, vanilla and zest and whisk to fully combine.
  • In a separate bowl sift the flour, potato flour, baking powder and salt together.
  • Add that dry mixture into the egg mixture a little at a time and mix slowly until combined.
  • Spoon in the yoghurt, in two additions, mixing each time until fully combined.
  • Scrape down the sides of the bowl to ensure everything is mixed in.
  • Pour the batter into the prepared pan.
  • Tap the pan on the counter to eliminate any large air bubbles in the batter.
  • Bake the cake for 45 to 60 minutes, until a skewer poked into it comes out clean.
  • Remove from the oven and leave for a few minutes, then turn out onto a wire rack to cool completely.
  • Dust the top with a little icing sugar if desired.

Notes

  • You can use a 2lb/900 gram instead of a 6 cup bundt pan.
  • Adjust the flavour by using more lemon zest if you wish.

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