May 21, 2014

This is a super quick and easy last minute cake. Takes like ten minutes to prepare and a little over half an hour to bake. You can serve it immediately and just drizzle the cake with the syrup on the plates. All that lemon makes it really fresh and the elderflower syrup gives it something special.  


  • 180ml coconut oil
  • 2 eggs [room temperature]
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 280g greek yoghurt
  • 380g sugar
  • 2 cups flour
  • 1.5 tablespoons baking powder
  • 60g sugar
  • 30ml lemon juice
  • 1.5 tablespoons elderflower syrup

fox_lomon_bundt_cake_ preheat oven to 180°C

_ whisk coconut oil, eggs, lemon zest, lemon juice, yoghurt and sugar together

_ combine them well

_ sift in flour and mix well

_ pour into a greased bundt cake panfox_lomon_bundt_cake2

_ bake for 35 minutes [until a skewer comes out clean]

_ make frosting by stirring together sugar, lemon juice and elderflower syrup

_ while cake is still hot remove it from the panfox_lomon_bundt_cake3

_ spoon frosting over the cake and allow for it to setfox_lomon_bundt_cake5

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