Preheat the oven to 180°C and grease a 2.5 litre bundt tin liberally with butter.
Sift the flour and bicarbonate of soda together into a mixing bowl.
Cream the butter and sugar together until light and fluffy.
Whisk in eggs one at a time with a tablespoon of flour, then fold in remaining flour, yoghurt, and vanilla.
Pour the batter into the tin and bake at 180°C for 45 to 60 minutes.
Allow the cake to cool in the tin on a wire rack for 15 minutes.
Turn the cake out onto the wire rack to cool completely.
Dust the cooled cake with sifted icing sugar and serve.