Name: Lemon Yogurt Bundt Cake
Prep time: 15 min
Cook time: PT-486246H45M48S
Total time: PT-486246H45M48S
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 3 large eggs; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; 1 cup plain Greek yogurt; Optional: powdered sugar or lemon glaze for topping

Why You’ll Love This Recipe

I love this cake because it strikes the perfect balance between lightness and richness. The yogurt helps keep the cake moist, while the lemon adds a lovely, fresh citrusy punch. The Bundt shape makes it look impressive without requiring a lot of extra work, and it’s perfect for sharing. It’s simple to prepare, and the flavor is so bright and uplifting that it’s bound to become a go-to favorite. Plus, the cake stays moist for days, making it great for make-ahead events.

Ingredients

2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray it with non-stick baking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together 1 cup of unsalted butter (softened) and 1 ½ cups of granulated sugar until light and fluffy.
Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of lemon zest and ¼ cup of fresh lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of plain Greek yogurt. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Optionally, dust with powdered sugar or drizzle with a simple lemon glaze (made from powdered sugar and lemon juice) before serving.

Servings and Timing

This recipe makes about 10-12 servings, depending on how large you slice the cake. Prep time is around 15 minutes, and baking time takes 40-50 minutes. Allow the cake to cool for 15-20 minutes before removing it from the pan.

Variations

While this Lemon Yogurt Bundt Cake is delicious on its own, there are several ways to add your personal touch:

For extra texture, add ½ cup of poppy seeds or chopped walnuts to the batter.
If you prefer a sweeter glaze, mix powdered sugar with a bit of lemon juice and pour it over the cooled cake.
You can also experiment with different citrus fruits, such as lime or orange zest, for a unique flavor.

Storage/Reheating

This cake can be stored at room temperature in an airtight container for up to 3-4 days. If you have leftovers, it stays moist and flavorful. You can also store it in the fridge for up to a week. For a quick snack, simply microwave a slice for 10-15 seconds to enjoy it warm.

FAQs

Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead of time. It stays moist and flavorful for several days, so you can prepare it a day or two before you plan to serve it.

Can I make this cake without Greek yogurt?

You can substitute the Greek yogurt with regular plain yogurt, sour cream, or buttermilk. The texture may vary slightly, but it will still be delicious.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a 1:1 gluten-free flour blend. The rest of the ingredients remain the same, and the result will still be a tasty lemony treat.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. If the cake is browning too quickly on top, you can cover it loosely with foil during baking.

Can I use a different pan instead of a Bundt pan?

Absolutely! You can bake this cake in a 9×9-inch square pan or a 9-inch round cake pan. The baking time will be shorter, so keep an eye on it and check for doneness around 30-35 minutes.

Conclusion

This Lemon Yogurt Bundt Cake is the perfect balance of rich, buttery flavor and refreshing citrus. The addition of Greek yogurt keeps it moist and tender, while the lemon adds a bright, zesty kick. Whether you’re serving it for tea time, as a dessert, or just enjoying a slice on its own, this cake is sure to impress. It’s simple to make and always a hit, offering a light yet indulgent treat that everyone will enjoy.