Spruced-Up Vanilla Cake

A simple and delicious vanilla bundt cake finished with a dusting of icing sugar, perfect for afternoon tea.

Baking Vegetarian Dessert Cake Vanilla

Estimated Nutrition

Calories

421.3

kcal / serving

5055.4 kcal total

Carbs

54.5g

per serving

654.5 g total

Fat

18.9g

per serving

226.8 g total

Protein

8.8g

per serving

105.2 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Caster Sugar

0.5

tsp

Bicarbonate Soda

tsp

Vanilla Extract

tbsp

Icing Sugar

to taste

Dairy

225

Butter

soft, plus extra for greasing

piece

Egg

free-range

250

Natural Yogurt

low-fat

GrainsCereals

350

Plain Flour

Method

Preheat the oven to 180°C and grease a 2.5 litre bundt tin liberally with butter.

Sift the flour and bicarbonate of soda together into a mixing bowl.

Cream the butter and sugar together until light and fluffy.

Whisk in eggs one at a time with a tablespoon of flour, then fold in remaining flour, yoghurt, and vanilla.

Pour the batter into the tin and bake at 180°C for 45 to 60 minutes.

Allow the cake to cool in the tin on a wire rack for 15 minutes.

Turn the cake out onto the wire rack to cool completely.

Dust the cooled cake with sifted icing sugar and serve.