Description
This Lemon Yogurt Bundt Cake is perfectly moist, thanks to Greek yogurt and a burst of fresh lemon juice and zest. A simple yet delicious citrus dessert that’s sure to impress, with an optional glaze for extra sweetness.
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
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lemon zest and juice.
Alternate adding dry ingredients and yogurt to wet ingredients, beginning and ending with dry. Mix until just combined.
Pour batter into pan and smooth the top.
Bake 40–50 minutes, until a toothpick comes out clean.
Cool 10–15 minutes in pan, then transfer to a wire rack to cool completely.
Optionally dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
Add poppy seeds or chopped walnuts for texture.
Swap lemon for lime or orange for variety.
A sweet lemon glaze can elevate presentation and flavor.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
