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 with ground hazelnuts.
• 2
  Crack 3 eggs into a large bowl, add granulated sugar and vanilla sugar, and whisk the mixture with a hand mixer for 2⁠–⁠3 minutes on high speed until a foam forms. Slowly pour 100 ml of oil into the foam while continuously whisking. Then add plain yogurt and lemon zest to the bowl and mix. Sift all-purpose flour with baking powder into the resulting mixture and stir the contents of the bowl with a wooden spoon until a smooth batter forms.
• 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 brown. After this time, check if the Bundt cake is baked through: Insert a skewer into the highest point of the Bundt cake and pull it out ⁠–⁠ if the skewer's surface is dry and without pieces of dough, the Bundt cake is done; if pieces of unbaked dough stick to the skewer, bake the Bundt cake for a few more minutes and then repeat the skewer test.
• 5
  After baking, remove the Bundt cake from the oven and let it cool in the pan for 3⁠–⁠5 minutes.
• 6
  Unmold the Bundt cake, let it cool for another 1⁠–⁠2 hours, and serve.