Ingredients
1 cup natural yoghurt
125 g unsalted butter
375 g sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
310 g self-raising flour
1/2 teaspoon bicarbonate of soda
300 ml thickened cream
250 g strawberries
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Cream the butter and sugar together until light, then beat in the yoghurt. Beat in the eggs, one at a time. Add the lemon juice and lemon zest. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture. Pour the mixture into a lightly greased and lined 23mm spring-form pan. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch. Cool. To serve: decorate with whipped cream and strawberries.