Spruced-up vanilla cake recipe
 Nigella's simple vanilla cake is anything but boring. Perfect as a Christmas dessert or with a cup of tea as an afternoon treat. 225g/8oz soft butter, plus extra for greasing300g/10½oz caster sugar6 free-range eggs350g/10½oz plain flour½ tsp bicarbonate of soda250ml/9oz low-fat natural yoghurt4 tsp vanilla extract1-2 tbsp icing sugar, to taste 225g/8oz soft butter, plus extra for greasing 300g/10½oz caster sugar 6 free-range eggs 350g/10½oz plain flour ½ tsp bicarbonate of soda 250ml/9oz low-fat natural yoghurt 4 tsp vanilla extract 1-2 tbsp icing sugar, to taste Method Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. In a mixing bowl, sift the flour and bicarbonate of soda together.Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes.Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely.Once cool, sieve the icing sugar over the cake. Serve in slices. Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. In a mixing bowl, sift the flour and bicarbonate of soda together. In a mixing bowl, sift the flour and bicarbonate of soda together. Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined. Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes. Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely. Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely. Once cool, sieve the icing sugar over the cake. Serve in slices. Once cool, sieve the icing sugar over the cake. Serve in slices.