Eggless Lemon Bundt Cake

Eggless Lemon Bundt Cake: This bundt cake is super easy for those who just started as a beginner for eggless cake, and maybe a revision for those who already pro in baking eggless cakes. 😊 Someone suggested Nothing Bundt Cakes, but later I only realized it is cream cheese frosting instead. But Whichever frosting you’re applying is still fine so long as your cake comes out great. This cake is super easy and I hope you’re inspired to make it. Happy baking!

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Ingredients:
7 inch bundt pan

280g (2 ½ cup) cake flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
125g (½ cup) unsalted butter, softened
120g (½cup + 2 tbsp) caster sugar
245g (1 cup) plain yogurt
60ml (¼ cup) whole milk
1 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
1 lemon zest
A pinch of turmeric powder (optional)

Icing:
60g (½ cup) powdered sugar
2 tsp lemon juice

Pistachio nuts, chopped (deco)


Instructions:
1. Preheat oven at 180°C/355°F.
2. Grate 1 oranges for the zest, set aside. Squeeze 1 oranges, set aside.
3. Sift the flour, baking powder, baking soda and salt into a large bowl. Set aside.
4. In another bowl, add softened butter and sugar. Mix on high speed until creamy, fluffy and pale. This will take about 2 min.
5. Add the yogurt. Mix until combined.
6. Add in the sifted dry ingredients, in 2 batches (alternate with the milk) Mix just until the flour disappear, do not over mix. Use a spatula to scrape bottom of bowl to ensure no lumps and evenly mixed.
7. Add the milk in 2 batches (alternate with the flour). Mix just until combined.
8. Add in the lemon juice, lemon zest and vanilla extract. Mix until they are incorporated. Do not over mix.
9. Grease and flour a 7-inch bundt pan. Pour the batter into the pan.
10. Bake in preheated oven at 180°C/355°F for about 50-55 min.
11. Remove the cake from the pan, and place it on the rack for cooling. Icing
12. In a bowl, add powdered sugar and lemon juice. Mix until well combined, until ribbons formed.

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