Lemon Yogurt Bundt Cake with Limoncello Glaze
This light lemony cake makes the perfect desssert!
- ¾ cup vegetable oil
- 2 eggs
- 1 tablespoon lemon zest finely grated
- ¼ cup lemon juice
- 1 cup Greek Yogurt plain
- 1¾ cups caster (superfine) sugar
- 2 cups self rising flour
- 2 tablespoons thyme leaves I omitted
- 1 cup confectioners sugar sifted
- 1 tablespoon limoncello or lemon juice
- ½ tablespoon boiling water
Preheat oven to 325.
In a large bowl whisk to combine the vegetable oil, eggs, lemon rind, lemon juice, yogurt and sugar. Sift the flower over it and stir to combine. Pour into a well-greased bundt pan. Bake for 50-55 minutes or until an inserted skewer comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a cake plate. Allow to cool before glazing.
Make the icing by combining the confectioners sugar, water and limoncello. Spoon the glaze over the top.
Use organic lemons if possible since you will be using the zest.
Let the cake cool completely before glazing.
Drizzle quickly since the glaze hardens fast.
Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 33mg | Sodium: 21mg | Potassium: 80mg | Sugar: 48g | Vitamin A: 115IU | Vitamin C: 5.4mg | Calcium: 36mg | Iron: 0.6mg