Total Time
40mins
Prep 10 mins
Cook 30 mins

Please note that a New Zealand cup is 250ml.

Directions

  1. Preheat oven to 180°C.
  2. Beat eggs, oil, sugar and peel.
  3. Add the rest of ingredients in order above. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin, shake off excess.
  4. Bake for 30 mins or test with skewer till it comes out clean.
  5. This cake stays moist for a good week and freezes extremely well.
  6. Serve dusted with icing sugar.
Most Helpful

4 5

Soft and delicate cake, great for me and my lemon glut. Very easy to do, just as easy to eat too.

4 5

This was a very easy cake to make but I'm not sure if I did it quite right...I whisked by hand step 2 and then stirred in the rest of the ingredients. I used regular white sugar, vegetable oil and nonfat yogurt. I baked it at 350F. When I tried to remove it from the bundt pan the whole bottom(top) stuck in the pan even though I did grease and flour it. So I turned it with it's undamaged side up. I tasted the broken off part and thought it wasn't lemony enough for me so I made a glaze of 1/2 cup sugar and 3 tablespoons fresh lemon juice. I poked some holes in the cake and drizzled the glaze over it and let it sit overnight. The next morning I tried to cut slices and they crumbled apart. The cake had a very crumbly soft muffin texture...I'm not sure if it's because I mixed it by hand. Anyhow even though it ended up crumbs they were very moist and wonderful tasting. I will be making this again and will try in muffin tins. I wonder if it would work with butter instead of oil? Made for Zaar Tag.