Photo of Greek yogurt, orange & thyme bundt cake by WW

Greek yogurt, orange & thyme bundt cake

Points® value
Total Time
1 hr 20 min
25 min
55 min
Yogurt keeps this bake moist and gives it a fabulous tang


Low Fat Spread

160 g, 150g, plus 10g melted, for greasing

Caster Sugar

250 g


2 zest(s) of 1

Egg, whole, raw

3 medium, raw

FAGE Total 0% Fat Greek Yoghurt

150 g, thick

White Self Raising Flour

250 g

Thyme, Fresh

1 teaspoon(s), chopped, plus extra to garnish

Icing Sugar

55 g

Freshly squeezed orange juice

1 serving(s)


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Using a pastry brush, thoroughly grease a bundt tin with the melted spread.
  2. Add the spread and sugar to the bowl of a stand mixer and beat for 3-4 minutes until pale and fluffy. Beat in half the orange zest, then the eggs, one at a time, adding 1 tbsp flour if the mixture starts to curdle. Using a large metal spoon, gently fold in the yogurt, then the flour and thyme leaves.
  3. Spoon the mixture into the tin, then bake for 55 minutes until risen, golden and a skewer pushed into the middle comes out clean. Remove from the oven, leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack to cool completely.
  4. For the glaze, sift all but 1 tsp icing sugar into a medium bowl. Add 1-2 tsp orange juice and mix until smooth. Add more juice until it reaches a drizzling consistency. Dust the cake with the reserved icing sugar and drizzle with the orange glaze. Decorate with the remaining orange zest and thyme sprigs to serve.


Take your time greasing the pan – bundt tins can be tricky to turn out so make sure the entire surface is covered