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Lemon yogurt mini bundt cake

updated

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Ingredients for 1 servings:

  • 100 g butter, soft
  • 150 g sugar
  • 2 eggs
  • 190 g flour
  • 1 tsp, leveled baking powder
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • ½ tsp vanilla sugar
  • 90 g yogurt
  • 1 lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preheat oven to 180°C (top/bottom heat). Beat butter and sugar until fluffy, then add eggs. Mix together yogurt, lemon juice, and zest. Combine flour, baking powder, salt, cinnamon, and vanilla. Alternate yogurt and dry ingredients with the egg mixture. Place batter in a piping bag and fill the mini Bundt pan. Bake for approximately 10-15 minutes, then test with a skewer if done. Let the mini Bundt pan cool, then dust with powdered sugar. Mix powdered sugar and a dash of lemon juice to make a glaze and decorate the Bundt pan with it, sprinkling with pistachios if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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