Spruced Up Vanilla Cake

Directions

1. 1
   {"0":"Preheat the oven to 350\u00b0F and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity \/ 21\/2 quart capacity) very, very thoroughly. (I use oil-sodden kitchen paper.)","1":"Either put all the ingredients except the confectioners' sugar into the processor and blitz together; or mix by hand or in a freestanding mixer as follows:- Cream together the butter and sugar in a mixing bowl until light and fluffy.- Add the eggs one at a time, whisking each one in with a tablespoon of flour.- Fold in the rest of the flour, and add the baking soda, the yogurt and vanilla extract.","2":"Pour and spoon the mixture into your greased tin and spread about evenly.","3":"Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.","4":"Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.","5":"Once cool, dust with the confectioners' sugar pushed through a small sieve, to decorate: think fresh snowfall on the alps.","7":"MAKE AHEAD TIP:","9":"Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.","11":"FREEZE AHEAD TIP:","13":"Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room."}