Lemon Yogurt Bundt Cake
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- For the Cake
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- zest of 2 medium lemons
- 2 teaspoons lemon extract
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs room temperature
- 1 (8 ounce) container Lemon Blended Greek Yogurt
- For the Glaze
- 2 Tablespoons of butter
- ½ to ¾ Cup powdered sugar
- 1-2 Tablespoons of fresh Lemon Juice
- For the Cake
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, add the butter and mix until light and fluffy (about 2 minutes)
- Add sugar to butter and mix an additional 1-2 minutes until completely blended.
- Add lemon zest into butter mixture
- Add and beat in the eggs one at a time
- Alternately mix in the flour mixture and yogurt, mixing until combined
- Add in lemon extract
- Pour the batter into a prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is cool, prepare the glaze.
- To make the glaze
- Melt 1 Tablespoon of butter in microwave safe dish
- Stir in powdered sugar until texture is almost crumbly in texture
- Add lemon juice a little at a time to butter/sugar mixture.
- Stir to desired consistency for drizzling.
- Mixture should be smooth and opaque.
- Drizzle over cake and serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/lemon-yogurt-bundt-cake
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