Lemon Bundt Cake with a Yoghurt and Honey Dipping Sauce #ad

This is a paid collaboration with Delamere Dairy. All opinions are our own. 

The January blues have hit us in this household, but it’s nothing a little baking can’t solve.  This Lemon Bundt Cake is the perfect indulgent antidote to what can be quite a calorie frugal month! Made with simple ingredients such as Delamere Dairy Goats’ Milk Yoghurt, honey and lemons, it’s surprisingly low calorie but delicious treat too. We quite enjoy having it with a cup of coffee, and as the Italians do, giving it a good ol’ dunk.

Also, this is a fantastic cake to make in a hurry. You can literally have it on the table ready to eat in 45 mins. Perfect for a last-minute coffee engagement.



Flour (300g)

Baking powder (2tsp)

Pinch of salt

Goats Yogurt (we used Goat’s 

Milk Yogurtfrom Delamere Dairy)

(4 tbsp)

Vegetable oil (5 tbsp)

Honey (200g)

2 eggs

Vanilla essence (1tsp)

2 lemons (juice and zest)



To finish:

Icing sugar



Pop everything in a bowl and mix - this cake couldn’t be any easier!

 Grease a cake tin (preferably a bundt tin) with butter and then pour the mixture evenly into the tin. 

 Put the mixture into a preheated oven (180 degrees) for 30 minutes. 

 Remove the cake from the oven, allow to cool and then sieve icing sugar over the top to finish. That’s it, a great cake in less than 45 minutes!

 Serve the cake with a bowl of Delamere Dairy Goat’s Yogurt and honey and a handful of forest fruits. Not only does this taste amazing but it’s also full of all the things your body needs to fight off colds and flu at this time of year.

Delamere Dairy has a wide range of other alternative dairy products that we have enjoyed.  To find out more, click through to their website here.We would highly recommend them!