Buy all ingredients right below the recipe
Ingredients
- 100 ml sunflower oil
- 40 g ground hazelnuts for dusting the pan
- 3 pcs eggs
- 180 g granulated sugar
- 8 g vanilla sugar
- 200 g plain yogurt
- 1 tbsp grated lemon zest
- 200 g fine wheat flour
- 12 g baking powder
Steps
- 1Preheat the oven to 180 °C. Prepare the Bundt cake pan: grease it with a little oil, then thoroughly sprinkle with ground hazelnuts.
- 2In a large bowl, crack the eggs, add the granulated sugar and vanilla sugar. Beat the mixture with a hand mixer on high speed for 2-3 minutes until frothy and light.
- 3While continuously mixing, slowly pour the oil into the egg foam. Then add the plain yogurt and grated lemon zest, and mix thoroughly.
- 4Sift the flour mixed with baking powder into the mixture, and carefully but thoroughly combine with a wooden spoon or spatula until a smooth batter is formed.
- 5Pour the batter into the prepared pan and bake at 175-180 °C for about 15 minutes, then reduce the heat to 155-160 °C and bake for another 45-50 minutes until golden brown. Check if the center is cooked through with a skewer test.
- 6After removing from the oven, let the Bundt cake cool in the pan for 3-5 minutes, then carefully turn it out onto a wire rack. Let it cool completely before serving (approx. 1-2 hours).
