Spruced-up Vanilla Cake
This delightful bundt cake is a moist and flavorful treat that is perfect for any occasion. The soft crumb texture infused with vanilla and yoghurt creates a tender and comforting taste experience. With a golden-brown exterior and a light dusting of icing sugar on top, each slice is a beautiful sight to behold. Enjoy the simple elegance of this cake with loved ones over a cup of tea or coffee.
— Constant Cookbook
Ingredients
- 225g/8oz soft butter
- 300g/10½oz caster sugar
- 6 free-range eggs
- 350g/10½oz plain flour
- ½ tsp bicarbonate of soda
- 250ml/9oz low-fat natural yoghurt
- 4 tsp vanilla extract
- 1-2 tbsp icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter.
- In a mixing bowl, sift the flour and bicarbonate of soda together.
- Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy.
- Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.
- Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked.
- Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes.
- Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely.
- Once cool, sieve the icing sugar over the cake. Serve in slices.
Cook Time
1H
Prep Time
PT30M
Yield
Makes about 12 slices
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