Ingredients
- 1 1/2 cup sugar
- 2 stick butter
- 6 stick eggs
- 2 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup plain fat-free yogurt
- 4 teaspoon vanilla extract
Preparation
Baking Directions:
Preheat the oven to 350 degrees F and put a cookie sheet in at the same time.
Butter or spray your large, regular or fir-tree shaped bundt pan very, very thoroughly.
Either put all the ingredients except the confectioners’ sugar into the processor and blitz together; or mix by hand or in a free-standing mixer as follows: Cream together the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs one at a time, whisking each one in with a tablespoon of flour.
Fold in the rest of the flour, and add the baking soda, yogurt and vanilla extract.
Pour and spoon the mixture into your greased pan and spread about evenly.
Place the pan on the preheated cookie sheet in the oven and bake for 45-60 minutes until well risen and golden.
After 45 minutes, push a cake tester into the center of the cake.
If it comes out clean, the cake is cooked.
Let it sit out of the oven for 15 minutes.
Gently pull away the edges of the cake from the pan with your fingers, then turn out the cake, hoping for the best.
Once cool, dust with the confectioners’ sugar pushed through a small tea strainer, to decorate: Think fresh snowfall on the Alps.
