Moist Lemon Bundt Cake

For the batter wash lemons with hot water, zest and juice. Preheat oven to 175 degrees Celsius and grease and flour a regular bundt cake form (2 liters, about 24cm) thoroughly.

In a large bowl mix eggs with sugar for a few minutes until pale in color and thicker in consistency. Add vanilla extract, lemon zest and juice, oil, yoghurt and mix again. Add flour and baking powder and until mix until combined, immediately pour into prepared pan. Bake on lower rack for about 50-60min, an inserted toothpick should come out clean. Let cool for about 10 minutues, then wrap a damp towel around the form for another 10 minutes. Loosen the edges with a spatula and then release from form. If it is still stuck, place inside a waterbath (only touching the pan) for a few minutes and try again.

For the icing mix icing sugar with lemon juice. Thin out with additional lemon juice, next time I would leave mine a bit thicker. The icing is optional, you may also just dust with icing sugar. I usually place the cleaned bundt pan over the baked cake to keep fresh. That's the easiest way to keep in the fridge for a few days. On day 2 and 3 the lemon flavor will intensify.