One Bowl Devil's Food Bundt Cake with Bay Leaf Caramel


 
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel

Hi hi! I’m back with a wee variation on an old friend of mine - this Devil’s food Bundt Cake with a Bay Caramel. One of my very favourite chocolate cakes comes from my friend Stella’s book - it is rich, the most amazing texture, and comes together in one bowl. The layers bake beautifully flat, which makes it a dream to stack up into a layer cake.

After I made a bundt cake a few weeks back, I haven’t been able to stop thinking about them - I love how easy they are, that they don’t need a frosting, and that the fancy pan does most of the work. I wanted to develop a go-to chocolate bundt cake, but thought maybe first I could try and see if this Devil’s food cake could be adapted for a bundt recipe. And not only did it turn out amazingly, but the quantity of batter required for the layer cake happened to also be the perfect amount needed for a bundt cake. I was expecting a huge amount of recipe testing, but since this worked, and it’s one of my faves, I figured I might as well stick with this!

This cake was originally going to have a tahini caramel on it, but my friend tagged me in a post recently that had doughnuts with a bay leaf caramel, so I figured I needed to give that a try. The bay gives a beautifully subtle flavour to the caramel - not too overpowering, but a slight variation on the traditional caramel taste. It goes perfectly with the not too sweet cake. The cake is amazing alone - perfectly dense, so if you don’t want to make the caramel to go alongside, a quick dust of icing sugar would be delicious too.

A few wee tips:

  • If you need cup or oz measurements for this, you can see the original post. I adapted the method just slightly to make this done in one bowl rather than a pot. It’s super easy to just plonk the bowl down on the scale and add everything in!

  • I used the Bavaria pan by Nordicware

  • Bundt cakes can be a bit intimidating. You have to spray the shit out of with baking spray, then dust it with either flour or cocoa powder. Alternatively I like the baking spray with flour and then a little dust of cocoa. 10 minutes also seems to be the sweet spot in terms of cooling time to get the cake out of the pan - set a timer as soon as you take it out of the oven.

  • I used a 10 cup bundt pan - the batter will all fit if you want it to, but I found it best to hold back just a little to make sure it won’t overflow in the oven (about 1/4 cup) - I baked it in a little ramekin and had a little snack!

  • Ideally you want to give the caramel time to cool - if it is too thick to pour, you can quickly zap in the microwave for 30 seconds at a time.

  • This cake is super moist, so keeps super well - just store in an airtight container at room temperature.

 

 

One Bowl Devil's Food Bundt Cake with Bay Leaf Caramel

- Makes one Bundt Cake, Serves about 14 -

Devil’s Food cake From Bravetart: Iconic American Desserts

Devil’s Food Bundt Cake
340g unsalted butter, cubed
340g hot coffee, or boiling water and 2 tsp instant coffee
85g Dutch Process Cocoa
170g finely chopped dark chocolate (I used 70%)
450g light brown sugar
1 Tbsp vanilla
1 tsp salt
6 eggs, cold
40g egg yolks (about two large egg yolks)
255g All-purpose flour
1 Tbsp Baking Soda

Bay Leaf Caramel
180g heavy cream
8 bay leaves, roughly chopped, plus four more to infuse while cooling (I used fresh)
300g sugar
135g Butter, at room temperature
2 tsp flaky sea salt

- PROCESS -

DEVIL’S FOOD BUNDT CAKE

Preheat the oven to 350° / 180°c. Spray a 10 cup bundt pan with baking spray or baking spray with flour, and dust well with dutch process cocoa.

In a large bowl, combine the hot coffee and butter. Whisk until the hot liquid has melted the butter. Add in the cocoa and chopped chocolate, and whisk to combine until the chocolate is melted. Add the brown sugar, vanilla, and salt, and mix to combine.

Add the eggs and yolks, whisk well to combine, then sift in the flour and baking soda, and stir well until mixed.

Place the bundt pan onto a baking sheet. Add the batter to the bundt pan, reserving about a quarter of a cup to ensure it does not overflow (see notes). Tap the pan on the counter a few times to help remove any large bubbles.

Bake the cake for 55-60 minutes, or until a skewer comes out clean and the cake registers 210°f / 100°c on a thermometer.

Remove from the oven and allow to stand for exactly 10 minutes before inverting onto a cooling rack. Allow to cool completely.

BAY LEAF CARAMEL

Place the heavy cream in a medium saucepan. Place over medium heat, and bring to just shy of a simmer. Remove from the heat, add the roughly chopped bay leaves, cover the pan, and steep for 30 minutes. Remove the bay leaves, and re-weigh the cream. Top up to 180g if needed. Return the pan of cream to a low heat while you prepare the rest of the caramel.

In a medium heavy bottomed saucepan, place the sugar over medium heat, stirring occasionally with a whisk. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and whisk until well incorporated. Whisk for a further minute to ensure it is emulsified. Stir in the salt, and pour into a glass jar. Add the four bay leaves. Allow to cool completely.

ASSEMBLY

Place the cooled cake onto a wire rack over a sheet pan. Remove the bay leaves from the caramel, and warm if needed until it is a pouring consistency.

Pour the caramel over the cake until it is coated. You may not need all of it. Allow to sit for a few minutes to settle.

Store leftovers in an airtight container at room temperature.

One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel

Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream


 
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake

It’s always around this time of year that it feels like winter is never, ever going to end. February really tends to drag it’s butt round here - today we had snow, then freezing rain (never seen that wee symbol on my weather app until I moved here, and it’s not a fun one), so it’s kind of hard to motivate myself to do anything other than stay inside with the cat and eat soup. Which is exactly what we have been doing. Whoopsies.

I’ve been meaning to make this cake for a while now. Passionfruit is my ultimate fave fruit of all time, but almost impossible to find in NYC. It grows like crazy in New Zealand, and so I guess I just assumed it would be easy to get here, but unfortunately this is not the case. However, my local supermarket has just started stocking it in pouches (most exciting day ever when I realised), so I’m super super excited to start sharing more passionfruit recipes! I am dying to add the curd as a ripple in an ice cream, or as the base for a passionfruit cream filling in a cream puff.

If you haven’t made passionfruit curd before, it’s almost exactly the same process as making lemon curd. I removed the seeds to make the curd, then added back in a few tablespoons of them, which is nice to give a little crunch without being too overwhelming. The thing I love about passionfruit curd is that the fruit is tart enough to stand up to the egg yolks, so you don’t run the risk of the eggy taste you can get with other fruit curds, but still get the delicious flavour and velvety texture from the yolks.

The rest of the decisions from there in terms of flavour pairing were super simple - I made a basic vanilla bean cake, and paired it with a silky vanilla bean Swiss meringue buttercream. Both of these serve as the perfect base to make the curd filling really shine.

I finished the cake with an ombre finish, which is one of my favourite ways to ice a cake. You essentially plop the buttercream on, creating a gradient, then smooth it all with a bench scraper to create a beautiful ombre effect. If you haven’t tried it before it’s definitely worth giving a go - it’s super easy, but really really effective.

This cake would make the most amazing birthday cake, or anytime cake! Happy February! I hope it’s less dreary than mine.

A few wee tips:

  • This cake was made with the reverse creaming method - instead of creaming the butter and sugar together, you slowly incorporate the butter into the dry ingredients. This means that the flour particles get coated in the butter, inhibiting the formation of gluten, and giving you a tender crumb. With that being said, I did go for a slightly denser textured cake, in order to have something which stands up to the filling and buttercream.

  • For the passionfruit filling, I used pulp I found in a pouch at my local supermarket. The recipe for the curd does make quite a lot because I think it’s an amazing thing to have on hand. You can either use frozen passionfruit pulp for this recipe (don’t worry if it doesn’t have seeds in it), fresh, or packaged pulp. If you don’t like seeds in your curd, they can be left out.

  • I use Fat Daddio’s Cake pans - they aren’t too expensive, and give me a clean cake every time!

  • I like to divide the batter between the pans by weight. To do this, you zero the scales with one of the empty cake pans on it, then once you have eyeballed your dividing of the batter, you can weigh each pan to ensure that they have the same weight of batter in them. Note that this only works if your cake pans are identical.

  • If I can, I like to make the cake ahead of time, then wrap and store in the fridge until I am ready to assemble. Level it off just before you assemble.

  • I decorated this with an ombre style buttercream, then put the remainder of the buttercream (both the white and yellow) into a piping bag fitted with a wilton 1M tip, and piped on the little blobs at the top. Fill and crumb coat the cake, and then divide the rest of the buttercream 2/3 to 1/3 and colour the 1/3 portion yellow.

 

 

Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream

- Makes One 8”, 3 layer cake -

Vanilla Cake
4 large eggs, at room temperature
2 egg yolks, at room temperature
2 tsp vanilla bean paste
330g whole milk
120g full fat greek yoghurt
600g all-purpose flour
450g sugar
3 1/4 tsp baking powder
1/2 tsp salt
345g unsalted butter, at room temperature

Passionfruit Curd Filling
450g passionfruit pulp
275g sugar
250g unsalted butter, cut into cubes (can be straight from the fridge)
10 egg yolks (around 200g worth)
1/2 tsp salt

Vanilla Bean Swiss Meringue Buttercream
250g egg whites
400g sugar
3/4 tsp salt
1 tsp vanilla bean paste
900g (8 sticks) unsalted butter, cut into cubes

 

- PROCESS -

CAKE LAYERS

Preheat the oven to 350°f / 180°c. Grease three 8” cake pans, and line with parchment paper on the bottom.

In a medium bowl, whisk together the eggs, egg yolks, vanilla, milk, and yoghurt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.

With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.

Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.

Divide the batter between your three cake tins (I prefer to do this by weight - see notes). Bake for 35 to 40 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.

Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.

 

PASSIONFRUIT CURD FILLING

Place the Passionfruit pulp in a blender or food processor. Pulse a few times to separate the seeds from the pulp. Strain through a sieve into a medium saucepan. Reserve the seeds.

Add the remainder of the ingredients to the saucepan, and place over medium heat. Whisk well to combine. Place over medium low heat, and cook for 30 minutes, stirring frequently, until the curd has thickened significantly - enough that it coats the back of a spoon well, and when you run a finger through, it leaves a very clear track.

Strain through a fine mesh sieve into an airtight container, and stir in 1-2 Tbsp of the reserved passionfruit seeds. Place a piece of plastic wrap over the surface of the curd. Refrigerate until completely cool, ideally overnight.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

ASSEMBLY

Level off the cake layers. Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the passionfruit filling between layers.

Secure one of the layers of cake to a cake turntable using a little buttercream. Add about a cup of buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring of frosting around the outside edge of the first layer. Fill in the ring with approximately 1/2 cup of the passionfruit filling. Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add a cup of buttercream, make a dam, fill with 1/2 cup hazelnut filling, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat. Return the rest of the buttercream in the piping bag to the bowl with the buttercream.

Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 30-45 minutes, until the crumb coat has set.

Divide the Remaining buttercream 2/3 to 1/3. Colour the 1/3 portion with gel food colouring to your desired shade.

Create an ombre effect by spreading the bottom 1/3 of the cake with yellow buttercream using an offset spatula, and the top 2/3 with white. Blend the middle section by spreading blobs of white and yellow. Spread buttercream on the top of the cake using an offset spatula.

Smooth the buttercream on the outside of the cake using a bench scraper, scraping down between passes. Fill in any gaps, and add additional colour where needed to give you a nice transition of colour. Continue until you are happy with the finish.

Transfer the remainder of the buttercream (both yellow and white) into a piping bag fitted fitted with a Wilton 1M tip or similar. Pipe blobs onto the top of the cake - using the 1m tip you only need to pipe blobs rather than making a swirl - the tip makes the ruffles for you.

Chill the cake until ready to serve. Remove from the fridge about an hour before serving to bring to room temperature.

Store leftovers in an airtight container in the fridge

Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream. Perfect for any occasion - layers of vanilla cake are sandwiched with a silky vanilla bean swiss meringue buttercream, and filled with a tangy, creamy passionfruit curd. #layercake #passionfruitcake

Olive Oil, Lemon, and Yoghurt Bundt Cake


 
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
DSC03043.jpg
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Hi! Happy Sunday! Things are a little quiet around here - I managed to catch the cold that most of NYC seems to have at the moment, so I have been hiding at home a bit more than usual so I don’t spread it to everyone else that I know!

I had to pop on though, and share this recipe with you, because I’m super excited about it, and don’t think I can wait any longer to get it out in the world. I worked on it all of last week, tweaking and tweaking, until I came up with what I think is the perfect Olive Oil, Lemon, and Yoghurt Bundt Cake recipe. I am a sucker for a pretty cake pan, so purchased a couple of bundt pans a few years ago and haven’t used them anywhere near as much as I would like, and I am determined to change that! I think that lots of people (me included) are scared of bundt cakes because they are worried that they won’t pop out of the tin nicely. After a horrific fail during my first test of the recipe, I think I have a couple of wee tips up my sleeve to help prevent that - more on those later!

First, lets talk about this cake. I love all things lemon, and I also love the way that fruity olive oil plays against the tart citrus flavour. I wanted a cake that was perfectly dense, with the perfect amount of moisture, but still super simple to put together. I added some almond meal for texture, and also some greek yoghurt to give some tang and to compliment the smooth olive oil and lemon flavour. This cake comes together in two bowls, with no stand mixer or fancy equipment required - everything is just whisked up, before being poured into the bundt pan and baked until perfectly golden. I finished it with a quick brush of syrup while it was still warm to help drive the lemon flavour home and help lock in some of the moisture of the cake. This cake is perfect for any occasion, and serves loads of people, so would be great to feed a crowd.

When you add olive oil to a cake, or to any baking, you really want to play on the flavour, so it is important to use a super high quality oil - something you would happily eat straight. I have partnered with Filippo Berio for this post - using their 100% Italian Organic Extra Virgin Olive Oil. The oil is light and fruity, and a tiny bit peppery, making it the perfect choice to use in baking - I love how it plays with the lemon in this cake, and gives the most beautiful texture. You may remember I did a bunch of posts with Filippo Berio last year, showcasing their amazing pesto. I am so, so happy to share that I have a year-long partnership with them, to help show off all of their amazing products! I have been using their olive oil in my day to day cooking since I moved to the States four years ago, and they are a great company run by amazing people, so I am super excited to share more recipes with you using their oils, pestos, and glazes. I will be sharing one recipe a month, so watch this space!

A few wee tips:

  • I found that there were a few things that helped for an easy release from the bundt pan. The first being the type of recipe - the cake has to be dense enough that it has enough structure to release from the sides. The first test of this recipe I did was far too light in texture, and it stuck something wicked. By the end of the testing, I developed a recipe that popped right out of the pan!

  • The second tip is to adequately grease the tin. You can use a baking spray to get in all the little holes in the bundt pan, then generously dust the pan with flour and tap out the excess, or you can use a baking spray that also contains flour. I am not usually a big fan of the spray with the flour in it, but I do find that it is reassuring to use for bundt pans because you know the cake will not stick.

  • The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check.

  • The final tip is turning out the cake while it is still warm. If you wait for it to cool, it will stick. 10 minutes is the sweet spot - I pull it out of the oven, then set a timer for 10 minutes and let it sit in the pan before turning out.

  • I used a Nordicware Crown Bundt pan, which has a 10 cup capacity. Ensure you double check the size of your pan.

 

 

Olive Oil, Lemon, and Yoghurt Bundt Cake

- Makes one Bundt Cake, Serves about 14 -

Bundt Cake
360g all-purpose flour
110g almond meal
340g sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 lemons
4 eggs, at room temperature
180g Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
180g Lemon Juice
200g Full-fat Greek Yoghurt
1 tsp vanilla bean paste

Lemon Syrup
50g sugar
60g Lemon Juice

 

- PROCESS -

OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE

Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet.

In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, salt, and lemon zest. In a second medium bowl, whisk together the eggs, Filippo Berio 100% Italian Organic Extra Virgin Olive Oil , lemon juice, yoghurt, and vanilla bean paste. Whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well to combine, finishing mixing using a rubber spatula to ensure the ingredients are thoroughly incorporated, and there are no dry ingredients left at the bottom of the bowl.

Transfer the mixture to the prepared bundt pan, and place the bundt pan, on the baking sheet, into the oven. Bake for 50 to 55 minutes, checking for doneness at 50 minutes, until a skewer inserted into the centre of the cake comes out clean or with only a few crumbs attached.

Remove the cake from the oven, and allow to stand in the pan for 10 minutes, before turning out onto a wire baking rack. Brush with the lemon syrup while still warm. Serve slightly warm or at room temperature. Leftovers are best stored tightly wrapped or in an airtight container.

LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly, then brush onto the cake liberally using a pastry brush.

Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.