Lemon Yogurt Bundt Cake for 5th Bake-along anniversary

Lemon Yogurt Bundt Cake

Thank you Zoe (Bake for Happy Kids), Joyce (Kitchen Flavours), and Lena (Frozen Wings) for organizing Bake-along for the past FIVE years! I joined them in June 2014, my first-ever attempt in joining baking/cooking blog hops. I submitted Baked Buttery & Cheesy Egg Cups for the butter theme. Hahaha!

For the last bake-along and 5th Bake-along anniversary, we are all baking Bundt Cake to mark the final celebration.

Recipe adapted from Donna Hay.

Ingredients:
(Serves 10-12)

3/4 cup vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
1/4 cup lemon juice
1 cup plain yogurt
1 cup granulated cane sugar
2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

How to:

1. Preheat oven to 160°C.

2. Whisk oil, eggs, lemon rind, lemon juice, yogurt, and sugar in a large bowl until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Sift the flour mixture into the wet ingredients mixture. Stir until smooth.

3. Generously oil a 24cm non-stick Bundt pan. Pour the batter into the prepared pan. Bake for 50–55 minutes or until a skewer inserted into the middle comes out clean. Allow the cake to stand in the tin for 10 minutes. Carefully turn the cake out onto a cake stand. Serve.