1. Preheat the oven to 180°C and butter and flour a bundt cake pan
2. In a bowl, mix the flour, sugar, baking powder, and salt
3. Add the yogurt and eggs to the bowl with the dry ingredients and mix well until you get a smooth batter
4. Pour the batter into the bundt cake pan, add pomegranate seeds, and bake for about 40 minutes, or until the cake is golden and cooked through; do the toothpick test before removing from the oven
22 cm bundt cake pan
In the pantry
The yogurt bundt cake can be stored in a well-sealed cake tin. It will remain soft and moist for at least 5 days.
Italia, Lazio
| Energy (kcal) | 158.22 |
| Carbohydrates (g) | 18.38 |
| of which Sugars (g) | 11.06 |
| Fat (g) | 5.87 |
| of which Saturates (g) | 2.27 |
| Protein (g) | 9.01 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.3 |
