This bundt cake is made with yogurt instead of sour cream. Soft, moist and delicious. Perfect for breakfast, snacks or dessert with a cup of coffee or tea.
INGREDIENTS
3 cups all-purpose flour, sifted (360g)
1 tbsp baking powder
1/4 tsp salt
3/4 cup sugar (150g)
3 large eggs, at room temperature
1/2 cup vegetable oil (120ml)
1 & 1/2 cup Greek yogurt (375g)
1-2 tsp lemon zest
1 tsp vanilla extract
Powdered sugar
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