Mme. Bonne Amie made us some delicious chocolate lava cupcakes last weekend for dessert. She sent some home with me after a long lunch even though we'd already enjoyed them with whipped cream and artfully drizzled raspberry sauce. Of course the kids and Mon Mari are les gourmands and ate them up by Monday night. She'd sent them home in a plastic container so it was only natural that I wanted to return the container full of something. Something tasty.
The Baby and I made a big, golden lemon yogurt cake in a very American bundt pan. He brought in his step stool and helped add in the sugar, lemon zest and juice, eggs one by one and yogurt and he held the the mixer as we blended it all together; tasting and mmmming and smooching as we went. We'd take a lick of the yogurt lid, smooch and then mix some more.
This recipe is a winner found in its original version here that I've used many times before with the natural yogurt that it calls for. But this time I decided to use passion fruit yogurt and up the zest to give it a little something more interesting. I hope you like it. Mme. Bonne Amie and The Baby sure did.
butter and sprinkle a bundt pan with sugar
1 cup vegetable oil
1/2 cup unsalted butter, melted
2 cups sugar
2 cups full-fat passion fruit yogurt
3 teaspoons lemon zest
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
1/2 teaspoon baking soda
4 teaspoons baking powder
1/4 teaspoon salt
4 cups all purpose flour
Pre-heat oven to 350F/185C
Mix the vegetable oil, melted butter and sugar with an electric mixer until well blended. It helps if you've got a fat little toddler hand holding onto the mixer with you.
Add the eggs one at a time, mixing between each addition.
Add the yogurt, licking the lid, and blend well. Add lemon zest, juice, and vanilla extract. We use organic eggs so I didn't feel bad about sharing a taste or two at this point. More mmmmming and smooching.
Mix dry ingredients and then add to the yummy lemony yogurt mixture. Blend very well.
Pour into a greased and sugared non-stick bundt pan, wiping any excess off the sides.
Put into the pre-heated oven and cook for 60-70 minutes.
Allow to cool completely and then turn onto a serving platter or cake stand.
Amaze your family and friends with the beauty of your golden, raised and beautifully moist lemon yogurt cake.