Yogurt Bundt Cake

Instructions

• 1
  Preheat the oven to 180 °C. Then prepare a Bundt cake pan, grease it with 1 tablespoon of oil, and dust it with ground hazelnuts.
• 2
  In a large bowl, crack 3 eggs, add granulated sugar and vanilla sugar, and beat the mixture with a hand mixer on high speed for 2⁠–⁠3 minutes until it becomes foamy. While continuously beating, slowly pour in 100 ml of oil. Then add plain yogurt and lemon zest to the bowl and mix. Sift the all-purpose flour with baking powder into the mixture and use a wooden spoon to mix the contents of the bowl into a smooth batter.
• 3
  Pour the prepared batter into the dusted pan and bake for 15 minutes at 175⁠–⁠180 °C.
• 4
  Reduce the oven temperature to 155⁠–⁠160 °C and bake the batter for another 45⁠–⁠50 minutes until golden. After this time, check if the cake is baked: Insert a skewer into the highest point of the cake and pull it out ⁠–⁠ if the surface of the skewer is dry and free of batter pieces, the cake is done; if there are pieces of undercooked batter on the skewer, bake the cake for a few more minutes and then repeat the skewer test.
• 5
  After baking, remove the cake from the oven and let it cool in the pan for 3⁠–⁠5 minutes.
• 6
  Turn the cake out of the pan, let it cool for another 1⁠–⁠2 hours, and serve.