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Lemon, Yogurt and Lemon Thyme Bundt Cake
Preparation
10 mins
Cooking
35 mins
Makes
1 cake, 8 serves
Low FODMAP serve
1 serve
What you'll need
For the bundt
180g butter, melted
2 zest of 2 lemons
½ juice of half a lemon
1 cup low fat Greek yogurt
3 eggs
2 cups Lo-Fo Pantry Plain Flour
1 ½ cups caster sugar
2 teaspoon baking powder
1 tablespoon plus extra to serve lemon thyme
For the icing
1 cup icing sugar
1 zest and juice of 1 lemon
as needed lactose free milk
Recommended product from Lo-Fo Pantry
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
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