Zest of a lemon
210g Caster sugar
300g S/R flour
120ml sunflower oil
1 tsp baking powder
pinch of salt
180g The collective yogurt Luscious lemon yogurt + 20g Lemon curd topping (see intro)
Icing sugar to dust
Fresh raspberries to serve
You will also need a 24cm greased Bundt tin
Pre-heat the oven to@170˚c
Whisk together the Eggs, oil, sugar and the zest of the lemon. Next add the flour, baking powder, salt, yogurt and lemon topping. Mix until well combined.
Pour into your prepared Bundt tin and bake for 30-40 mins, leave in the tin to cool for 10 minutes before turning out to cool completely.
Place on a serving plate, dust with icing sugar and fill the centre with raspberries or another soft fruit of your choice.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.