Lemon Bundt Cake Recipe

Name: Lemon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup low-fat plain yogurt; 1 tablespoon grated lemon zest; 1/4 cup lemon juice; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 2 cups sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 4 eggs; 2 3/4 cups cake flour; Lemon Syrup; 1/2 cup lemon juice; 1/2 cup sugar; 1/4 cup water; Glaze; 1 cup confectioners' sugar; 4 -5 teaspoons milk

Servings: persons

Cake
1 cup low-fat plain yogurt
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 eggs
2 3/4 cups cake flour
Lemon Syrup
1/2 cup lemon juice
1/2 cup sugar
1/4 cup water
Glaze
1 cup confectioners' sugar
4 -5 teaspoons milk

1
Preheat oven to 350.
2
Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
3
Cake:
4
Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
5
In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
6
Beat in eggs, one at a time, until blended.
7
On low speed, beat in yogurt mixture.
8
Beat in flour until just blended.
9
Pour into prepared pan.
10
Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
11
Cool in pan on a wire rack 12 minutes.
12
Inverting on rack and remove pan.
13
Syrup:
14
While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
15
Reduce heat and simmer, uncovered, 12 minutes or until thickened.
16
Brush over warm cake and let cool.
17
Glaze:
18
Mix confectioner's sugar and just enough milk until smooth.
19
Spoon over cooled cake.
20
Let stand until glaze sets.

1643

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 cup low-fat plain yogurt, 1 tablespoon grated lemon zest, 1/4 cup lemon juice, and more.

Yes, Lemon Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Bundt Cake

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