Lemon & yogurt bundt cake

Lemon & yogurt bundt cake


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Using the food mixer beat together the butter and sweetener until pale and creamy, about 10 mins. Then slowly add the eggs a little at a time along with a little flour to stop it curdling.
  2. Mix the remaining flour with baking powder then using a metal spoon fold it into the mixture. Stir in vanilla extract, yogurt, lemon zest and poppy seeds - it should be a dropping consistency.
  3. Spoon into tin and shake gently to level then put in oven for about 35-45 mins until risen and golden. To test if cooked, poke a skewer into it and if it comes out clean. If not, cook for 5 mins more and then test again.
  4. Remove from oven, let it rest for a just a couple of mins then invert onto a wire rack and leave to cool completely.
  5. To serve dust lightly with a little icing sugar and slice to serve, serve with strawberries and low fat crème fraiche on the side. 

Recipe from Canderel.

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You will need a non-stick 22 cm (8 ½in) capacity Bundt tin, greased with melted butter


225g/8oz extra light spread
125g/4oz Canderel Sweet Crunchy plus extra for dusting
4 eggs, lightly beaten
175/6oz self-raising flour, sieved plus extra for dusting
1 tsp baking powder, sieved
1 tsp vanilla extract
1 tbsp 0% fat natural yoghurt
Zest of 2 lemons
Handful poppy seeds
Melted butter for greasing
For the topping:
Juice of 2 lemons
1-2 tsp Canderel Sweet Crunchy


Time: 15
Serves: 16
Nutrition: 114kcal, fat 4g, (sat fat 2g)