Greek Yoghurt Bundt Cake
The perfect bundt for two - moist with from yogurt and uses one egg!
Servings: 2 people
- 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
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