- 225g/8oz soft butter, plus extra for greasing
- 300g/10½oz caster sugar
- 6 free-range eggs
- 350g/10½oz plain flour
- ½ tsp bicarbonate of soda
- 250ml/9oz low-fat natural yoghurt
- 4 tsp vanilla extract
- 1-2 tbsp icing sugar, to taste
- Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter.
- In a mixing bowl, sift the flour and bicarbonate of soda together.
- Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy.
- Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.
- Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked.
- Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes.
- Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely.
- Once cool, sieve the icing sugar over the cake. Serve in slices.