Description
Bright, moist lemon Bundt cake drizzled with a tangy-sweet lemon glaze. Soft, citrusy, and perfect for brunch, tea, or dessert.
Ingredients
Plain whole-milk yogurt – 1½ cups (room temperature)
Eggs – 5 large (room temperature)
Sugar – 1½ cups
Vegetable oil – ¾ cup
Lemon zest – 3 teaspoons
Vanilla extract – ¾ teaspoon
All-purpose flour – 2¼ cups
Baking powder – 3 teaspoons
Kosher salt – ¾ teaspoon
Sugar (for syrup) – ⅓ cup
Lemon juice (fresh) – ½ cup
Butter (soft) – 1 tablespoon
Powdered sugar – 1 cup
Heavy cream or half-and-half – 3–4 tablespoons
Vanilla extract – ¼ teaspoon
Lemon juice (fresh) – 1–2 tablespoons
Lemon zest – 1 tablespoon
Instructions
1. Preheat oven to 350°F (175°C) and grease a 12-cup Bundt pan.
2. Whisk yogurt, sugar, eggs, oil, lemon zest, and vanilla until smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Combine dry ingredients with wet ingredients until just mixed. Do not overmix.
5. Pour batter into the prepared pan and bake 45–50 minutes until golden.
6. While baking, make syrup by microwaving sugar and lemon juice until dissolved.
7. Cool cake for 10 minutes in the pan, poke holes, and pour syrup over top.
8. Let cool completely before removing from pan.
9. For glaze, whisk butter, powdered sugar, cream, vanilla, lemon juice, and zest until smooth.
10. Drizzle glaze evenly over cooled cake before serving.
Notes
Use fresh lemons for the best flavor.
Do not overmix to keep the cake light.
Let the cake cool fully before adding the glaze.
Store covered for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 33g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg