Man Catcher Bundt Cake

Ingredients
1 stick (113g) unsalted butter at room temperature, cut in pieces
110ml olive oil
1 1/2 cups (300g) white granulated sugar
1 cup (150g) raw cane sugar, packed
2 teaspoon (10ml) pure vanilla extract
5 large eggs at room temperature
3 cups (400g) all-purpose flour
1/2 teaspoon (4g) salt
1/4 teaspoon (2g) baking soda
1 tablespoon (15ml) lemon juice
1 cup (240ml) Greek yogurt

And also you will need

An electric mixer

10-cups bundt cake pan, I used Blosson bundt cake pan from Nordicware

Non-stick spray 

Directions

Place the rack in the center of the oven and preheat to 325 F (160ºC). Grease the 10-cups bundt cake pan with the non-stick spray. This way your cake comes out easily.

In a separate bowl sift together the flour, baking soda and salt, set aside.

Cream the butter, sugars and olive oil until pale and fluffy, for around 4-5 minutes with the electric mixer to medium speed.

Then, whisk in eggs, one at a time, until combined.

Whisk in vanilla and lemon juice.

Next, reduce speed to low, add the flour mixture in 3 additions, alternating with the Greek yogurt.

Finally, turn the electric mixer off and beat until combined with a rubber spatula. I recommend you not to over mix in order to have good result.

Pour batter into the prepare pan.

Tap the pan firmly on the counter several times to remove any bubbles and smooth the top.

Bake for around 90 minutes, or until a toothpick inserted in the center comes out clean, or until golden brown. I visually check the cake until 75 minutes looking throw the oven glass. 

When cake is done, remove it from the oven and let cool on a wire rack almost 10 minutes. Then, turn out onto a rack to cool completely.

I decorated the cake with confectioner's sugar.

This delicious recipe was inspired from Northwest Public Radio HolidayCookbook

Enjoy!!