Lemon Yogurt Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 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
Instructions
  1. For the Cake
  2. Preheat oven to 350° F.
  3. Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
  4. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  5. In a large bowl, add the butter and mix until light and fluffy (about 2 minutes)
  6. Add sugar to butter and mix an additional 1-2 minutes until completely blended.
  7. Add lemon zest into butter mixture
  8. Add and beat in the eggs one at a time
  9. Alternately mix in the flour mixture and yogurt, mixing until combined
  10. Add in lemon extract
  11. Pour the batter into a prepared pan.
  12. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  13. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  14. Once the cake is cool, prepare the glaze.
  15. To make the glaze
  16. Melt 1 Tablespoon of butter in microwave safe dish
  17. Stir in powdered sugar until texture is almost crumbly in texture
  18. Add lemon juice a little at a time to butter/sugar mixture.
  19. Stir to desired consistency for drizzling.
  20. Mixture should be smooth and opaque.
  21. Drizzle over cake and serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/lemon-yogurt-bundt-cake