Introduction
Classic Lemon Yogurt Bundt Cake combines the richness of eggs and yogurt with the fresh brightness of lemon zest. Yogurt keeps the cake exceptionally soft and moist while adding a subtle tang.
Ingredients
- 3 large eggs
- 150 g (¾ cup) granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 120 ml (½ cup) vegetable oil
- 200 g (¾ cup + 2 tbsp) plain yogurt
- 250 g (2 cups) all-purpose flour
- 12 g (2½ tsp) baking powder
- Pinch of salt
Optional
- 2 tbsp fresh lemon juice
- Powdered sugar for dusting
- Lemon glaze
Instructions
- Preheat the oven to 170°C (340°F). Grease and flour a Bundt pan.
- Beat the eggs, sugar, and vanilla until pale and fluffy.
- Add the lemon zest, oil, and yogurt, and mix until smooth.
- Sift together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack.
- Dust with powdered sugar or drizzle with lemon glaze before serving.
Tips
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing to keep the cake light.
- Fresh lemon zest gives the best flavor.
- Let the cake cool completely before glazing.
Description
The cake is soft, moist, and fluffy with a refreshing lemon flavor and a golden, lightly crisp exterior. It’s delicious on its own or paired with tea or coffee.
Nutritional Information (per slice, based on 10 slices)
- Calories: ~270 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 13 g
- Sugar: 17 g
- Fiber: 1 g
Conclusion
Classic Lemon Yogurt Bundt Cake is an easy, reliable recipe that delivers a wonderfully moist texture and bright citrus flavor. It’s ideal for family gatherings, afternoon tea, or any occasion where a simple homemade cake is appreciated.