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Greek Yoghurt Bundt Cake sliced
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5 from 2 votes

Greek Yoghurt Bundt Cake

The perfect bundt for two - moist with from yogurt and uses one egg!
Servings: 2 people
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 85 g Greek yogurt with fruit
  • 1 free range egg
  • 50 ml sunflower oil
  • 75 g caster sugar
  • 100 g plain flour
  • 1 tsp baking powder
  • zest 1/4 lemon
  • pinch salt

Instructions

  • Place the yoghurt, egg and oil in a bowl and beat with a wooden spoon or spatula until smooth. Fold in the sugar, flour, baking powder, lemon zest and salt. 
  • Pour into a prepared mini bundt tin and bake at GM3/170C/325F for about 30 – 35 minutes until a cocktail stick inserted into the cake comes out clean and the cake spring back when lightly pressed.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 607kcal | Carbohydrates: 78g | Protein: 12g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 50mg | Potassium: 396mg | Fiber: 1g | Sugar: 39g | Vitamin A: 120IU | Calcium: 175mg | Iron: 2.9mg
Course: Cake
Cuisine: Baking
Keyword: Greek Yoghurt Bundt Cake