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Health & Wellness



Lemon Yogurt Bundt Cake for 5th Bake-along anniversary

Lemon Yogurt Bundt Cake

Thank you Zoe (Bake for Happy Kids), Joyce (Kitchen Flavours), and Lena (Frozen Wings) for organizing Bake-along for the past FIVE years! I joined them in June 2014, my first-ever attempt in joining baking/cooking blog hops. I submitted Baked Buttery & Cheesy Egg Cups for the butter theme. Hahaha!

For the last bake-along and 5th Bake-along anniversary, we are all baking Bundt Cake to mark the final celebration.

Recipe adapted from Donna Hay.

(Serves 10-12)

3/4 cup vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
1/4 cup lemon juice
1 cup plain yogurt
1 cup granulated cane sugar
2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

How to:

1. Preheat oven to 160°C. 

2. Whisk oil, eggs, lemon rind, lemon juice, yogurt, and sugar in a large bowl until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Sift the flour mixture into the wet ingredients mixture. Stir until smooth.

3. Generously oil a 24cm non-stick Bundt pan. Pour the batter into the prepared pan. Bake for 50–55 minutes or until a skewer inserted into the middle comes out clean. Allow the cake to stand in the tin for 10 minutes. Carefully turn the cake out onto a cake stand. Serve.

A giant "donut"! :D

I love its soft, fluffy texture and lemony aroma in every bite!


  1. Hi Joyce,
    Like your lemony fluffy soft bundt cake.

  2. Hi Joyce,

    Thank you so much for your support in all these years! I feel honoured having you baking along with us... and this is a wonderful lemon bundt cake. Beautiful texture!


  3. Hi Joyce,
    Lovely lemony bundt cake! And with yoghurt, I like!
    Thank you for baking along with us, and for your support all these years! Cheers!