Ingredients
- 354g Cake flour
- 1 ½ tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Al Rawabi Full Cream Fresh Yoghurt
- 2 tsp Lemon zest
- 1/3 cup Lemon juice
- 230g Unsalted butter, softened
- 400g Sugar
- 1 ½ tsp Vanilla extract
- 3 Eggs
- 2 cups Fresh mixed Berries
Lemon Glaze
- 1 cup icing Sugar
- 3 tbsp Lemon juice
- ¼ tsp Vanilla extract
Instructions
Make the cake
- Preheat the oven to 177°C. Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Whisk the 1 cup Yoghurt Fresh Full Cream Rawabi, lemon zest, and lemon juice together in a medium bowl. Set aside.
- Using a handheld, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
- Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer on medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
- Pour/spoon batter evenly into the prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes.
- Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
Make the glaze
- Whisk the glaze ingredients together. If desired, add more icing sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
