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What you’ll need


260g The Healthy Baker Plain Flour

baking soda

¾ teaspoon baking soda

baking soda

¾ teaspoon baking powder

greek yogurt

260g greek yogurt

caster sugar

220g Sunshine caster sugar


3 eggs


185mL auzure Canola Oil

lemon grated

2 finely grated zest of lemons

For the icing

icing sugar

130g icing sugar

lemon juice

1-2 tablespoon lemon juice


Preheat oven to 160 degrees Celsius and spray a 5L capacity Bundt tin with the cooking spray.


In a large bowl whisk together the flour, baking powder and bicarb soda. Then in a medi-um sized bowl whisk together the yoghurt, sugar, eggs, lemon zest and oil.


Add the wet ingredients to the flour mixture and whisk until the batter is smooth. Pour into the prepared tin and bake for 40 minutes or until the cake is golden in colour, springs back to the touch and a skewer inserted comes out clean.


Allow the cake to cool in its tin for a few minutes, before turning the cake out onto a wire rack to cool completely.


Once the cake has cooled make the icing, by combining the icing sugar and 1 tbsp of the fresh lemon juice in a medium bowl. If more liquid is needed for the icing to make it smoother, gradually add a little more lemon juice.


Spread the icing over the top of the cake and allow it to drizzle over the sides.


Serves 8-10, keeps in an airtight container for 4 days (can be frozen if not iced).