Real Recipes From Real Home Cooks ®

betty's so citrusy yogurt bundt with citrus glaze

a recipe by
Betty Bramanis

Citrusy to the point that it makes your mouth pucker, sweet enough to make you want more. A dense bundt cake covered with a citrus glaze. Feel free to swap lemon and lime for orange/grapefruit or whatever is your favourite.

serves 12
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For betty's so citrusy yogurt bundt with citrus glaze

  • 375g (just over 13 ounces) self raising flour
  • 500g (1 pound) caster sugar
  • grated zest of 3 lemons
  • grated zest of 2 limes
  • 1 cup natural yogurt (un flavoured)
  • 1 cup mild oil, such as canola or sunflower
  • 2 large eggs at room temp.
  • 1/2 cup fresh citrus juice (from what you zested)
  • 4 tablespoons caster sugar

How To Make betty's so citrusy yogurt bundt with citrus glaze

  • 1
    Pre-heat oven to 180oC (370oF) and grease a 3 litre bundt tin)
  • 2
    Stir together the sugar, flour and zest.
  • 3
    In a large measuring jug, measure out the oil and yogurt. Add the eggs and beat with a fork to combine.
  • 4
    Add the wet ingredients to the wet and mix well with a spatula - don't beat with a mixer!!
  • 5
    Pour into the prepared pan and bake in the pre-heated oven for 50 - 55 minutes. During the last 10 minutes fo the cake cooking - make the glaze (method following step 6). Test cake with a tooth pick, it should come out clean.
  • 6
    Using a skewer, make holes all over the cake and pour over the hot glaze. Let sit in the tin for a full 15 minutes. Carefully turn out. Enjoy warm or cold. Will keep in an air tight container for 2-3 days.
  • 7
    Glaze - in a small sauce pan, boil the juice and sugar for a full minute. Use as per the recipe in step 5.