Betty's so Citrusy Yogurt Bundt with Citrus Glaze

Betty's So Citrusy Yogurt Bundt With  Citrus Glaze Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • ·
    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.
  • CITRUS GLAZE

  • ·
    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

Step-by-Step

  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.

Printable Recipe Card

About Betty's so Citrusy Yogurt Bundt with Citrus Glaze

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Australian
Other Tag: Heirloom




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