Ingredients

For the Bundt:

• 300g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 245g natural yoghurt
• 200g caster sugar
• 4 medium eggs
• 2 tsp lemon zest
• 1 tsp vanilla essence
• 100ml vegetable oil

For the soaking liquid:

• 70ml lemon juice
• 70ml caster sugar

For the vanilla buttercream:

• 150g icing sugar
• 150g butter
• Dash vanilla
• 1 tsp lemon zest
• pinch salt
• 200g fresh blueberries
• Lemon peel

Tools

• kMix Stand Mixer

Method

For the bundt:

1. Preheat your oven to 170C/150C fan.
2. Grease and dust your bundt tin, set aside.
3. In the bowl of your Kenwood stand mixer, fitted with the kBeater attachment, add the yoghurt, caster sugar, lemon zest, eggs and vanilla and mix until combined.
4. To this add the sieved flour, baking powder and salt. Mix until just combined, do not over mix.
5. Using a spatula, fold through the vegetable oil and spoon this batter into the prepared tin.
6. Place in the centre of the preheated oven and bake for 50minutes or until a knife inserted comes out clean.

For the soaking liquid:

1. Heat the lemon juice and sugar and when the cake comes out of the oven, pour this warm syrup over the cake allowing it to fully soak in.
2. After resting for 5 minutes, carefully demould the cake onto a wire rack to cool.
    

For the buttercream:

1. In the bowl of the Kenwood stand mixer, using the kBeater attachment, cream the butter, icing sugar, vanilla, lemon zest and salt together until soft and creamy.

To serve:

1. Spread this buttercream over the top of the cooled bundt cake and garnish it with fresh blueberries and lemon peel.