Lemon, Yogurt and Lemon Thyme Bundt Cake

Preparation

10 mins

Cooking

35 mins

Makes

1 cake, 8 serves

Low FODMAP serve

1 serve

Image

What you'll need

For the bundt

butter

180g butter, melted

lemon grated

2 zest of 2 lemons

lemon juice

½ juice of half a lemon

greek yogurt

1 cup low fat Greek yogurt

eggs

3 eggs

Lo-Fo Pantry All Purpose/ Plain Flour

2 cups Lo-Fo Pantry All Purpose/ Plain Flour

caster sugar

1 ½ cups caster sugar

baking soda

2 teaspoon baking powder

lemon thyme

1 tablespoon plus extra to serve lemon thyme

For the icing

icing sugar

1 cup icing sugar

lemon

1 zest and juice of 1 lemon

milk

as needed lactose free milk


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Preheat oven to 180C and grease a bundt or regular 24 cm spring form cake tin.

Step 2

Mix together the butter and sugar, then add the lemon zest and lemon thyme.

Step 3

Add the flour and baking powder to your sugar mixture, then add the eggs one at a time until well combined.

Step 4

Fold in the Greek yogurt and lemon juice. Then. pour mixture into the prepared cake tin and bake for 35 minutes or until golden brown and just firm to touch.

Step 5

Let cool in the tin for 5 minutes before turning out to a cooling rack. To make the icing whisk together icing sugar, lemon juice and add milk until you have a thick smooth icing.

Step 6

Once cake is completely cool pour this over the top, letting the icing drizzle down the sides.

Step 7

Decorate with a few extra lemon thyme leaves.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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