Yogurt Bundt Cake

Preheat the oven to 180 °C. Then prepare a Bundt cake pan, grease it with 1 tablespoon of oil, and dust with ground hazelnuts.

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.

Pour the prepared batter into the dusted pan and bake for 15 minutes at 175⁠–⁠180 °C.