Yogurt Bundt Cake: the easy recipe for a soft and delicious cake made without butter

The yogurt bundt cake is a soft and genuine dessert, perfect to enjoy for breakfast and as a snack along with a cup of hot milk or tea.

It is based on apricot yogurt, flour, eggs, sugar and it can be easily prepared with a stand mixer in no time. With a moist and melt-in-your-mouth consistency, the yogurt bundt cake will win you over as its delicious and fragrant thanks to the grated citrus peel.

The recipe is made without butter, for an even lighter and healthier dessert. For a well-leavened yogurt bundt cake with high sides, we recommend using eggs and yogurt at room temperature, so not taken cold from the refrigerator. You can enjoy the yogurt bundt cake as it is, just sprinkling it with a little powdered sugar or a filling.

If you do not want to weigh the ingredients, you can also use the 125 grams yogurt jar as a unit of measurement. In this case you will need three jars of all purpose flour, four eggs, one jar of vegetable oil, one jar and a half of yogurt and the same amount of granulated sugar, 16 grams of vanilla yeast, a pinch of salt and flavorings to taste.

So let’s find out how to make the yogurt bundt cake by following our step by step procedure and tips.

Tips

You can also add dried raisins, chocolate chips, chopped hazelnuts, spices as you prefer such as cinnamon or powdered vanilla.

You can also enjoy yogurt bundt cake with a chocolate spreadable cream, a fruit jam, an almond butter.

You can also use the yogurt bundt cake as a base for a special dessert.

Apricot yogurt can be replaced with a white one with no added sugar, with natural Greek yogurt or with another fruity yogurt of your choice.

How to store Yogurt Bundt Cake

The yogurt bundt cake can be stored under a glass bell jar at room temperature for a maximum of 3-4 days.

How to make Yogurt Bundt Cake

Break the eggs and transfer them to the jar of a stand mixer.

Pour in the sugar.

Flavour with the grated citrus peel.

Whip at high speed with the whisk, until the mixture is light and fluffy.

Add the vegetable oil.

Add the yogurt and continue to whisk.

Sift the flour separately with the vanilla yeast and salt.

Pour the powders into the liquid mixture.

Mix with a hand whisk until the mixture is creamy and smooth.

Pour the mixture into a 20 centimetres diameter bundt mould (previously greased and floured).

Bake the bundt cake in the oven at 180° C (356° F) for about 35 minutes. When the surface is slightly golden, take it out of the oven.

Take the yogurt bundt cake out of the mould and let it cool completely.

Sprinkle the surface of the yogurt bundt cake with a little powdered sugar.

Your yogurt bundt cake is ready to be enjoyed.