A soft bundt cake enriched with the fresh taste of yogurt, perfect for breakfast or a snack Enriched with pomegranate seeds
1. Preheat the oven to 180°C and butter and flour a bundt cake pan
2. In a bowl, mix the flour, sugar, baking powder, and salt
3. Add the yogurt and the eggs to the bowl with the dry ingredients and mix well until you get a smooth batter
4. Pour the batter into the bundt cake pan, add pomegranate seeds and bake for about 40 minutes, or until the bundt cake is golden and cooked through, do the toothpick test before removing from the oven
22 cm bundt cake pan
In the pantry
The yogurt bundt cake can be stored in a tightly closed cake container It will stay soft and moist for at least 5 days
Italia, Lazio
| Energy (kcal) | 174.41 |
| Carbohydrates (g) | 25.31 |
| of which sugars (g) | 15.6 |
| Fat (g) | 5.23 |
| of which saturates (g) | 1.88 |
| Protein (g) | 7.83 |
| Fibre (g) | 0.29 |
| Salt (g) | 0.36 |
