Lemon Yogurt Bundt Cake!! The name says it all! Moist, tangy with just correct amount of sweetness!! And all the above it’s a gorgeous cake! Isn’t it guys? Just loved baking this cake this weekend! Turned out beautifully and tasted soo yum! Finally, I’m back home after our short visit to Salt Lake City ! It was beautiful guys! And I soo loved it! Oh yes, the Salt Lake Temple was breathtaking! Soooo beautiful ! I was gazing at it with my mouth wide open! I haven’t seen such a beautiful church in my life! An ancient beauty it was! Loved it!
And yes now back to the cake! I had already planned to bake a cake when I return home. So I was looking in for a good lemon Yogurt cake recipe. I finally found one and did some changes and it turned out soo yum! And I wanted it to be a bundt cake and was looking for some bundt pans on Amazon and I did find one gorgeous pan from Nordic ware! Nordic ware has lots of beautiful bundt pans but this one is simply gorgeous and I loved it! It’s a ten cup bundt pan. This recipe calls for a twelve cup bundt so if you are using a ten cup bundt pan like the one I’ve used you will get a bundt cake plus six cupcakes!
This is the link guys in case you are interested!!
This cake is moist with a right amount of tanginess! I’ve used plain fat-free Greek yogurt but you can also use full-fat Greek yogurt or even vanilla yogurt! And if you would like to replace yogurt, you can use either sour cream or heavy cream. Make sure to spray the bundt pan really good if you want the cake to come out clean! You can also use a cake release for this. I’ve used a homemade cake release for this cake. If you need the recipe for it just ping me! It works soo perfect and comes out clean! It’s not that you have to make a bundt cake, you can use whatever pan you have, it all works just fine.
So here goes the recipe for this gorgeous cake !
Adapted from here!
- Cake
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter
- 2 cups sugar
- 1/8 cup lemon zest (approx. 3 lemons)
- 4 large eggs
- 1 tsp vanilla
- 3/4 cup milk
- 1/2 cup plain greek yogurt
- Syrup
- 1/4 cup lemon juice (approx. 2 lemons)
- 1/4 cup sugar
- Glaze
- 1 cup powdered sugar
- 3 Tbsp heavy cream
- 1 tsp vanilla
- Cake:
- Preheat oven to 350F and spray or grease and flour a 12 cup bundt pan really well.
- Sieve together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy. Add in the lemon zest and mix well.
- Add eggs one at a time, mixing after each addition. Add vanilla.
- Add flour and milk alternately, beginning and ending with flour (3 additions of flour and 2 of milk) mixing after each addition.
- Add the yogurt and mix until combined.
- Spoon the batter into the prepared pan until no more than 3/4 full and even out the surface.
- Bake for 50mins or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 mins before removing it out.
- Then carefully turn it out onto a wire rack. while the cake is still hot poke the cake with a toothpick and brush it with the syrup.
- After the cake is cooled completely drizzle the glaze all over the cake and sprinkle some lemon zest. Enjoy.
- Syrup:
- Simmer the lemon juice and sugar until the sugar is dissolved. Switch off.
- Glaze:
- Whisk together powdered sugar, cream, and vanilla with a fork until well combined and smooth.
Sandhya Hariharan says
I love NOrdicware and have got one of the Bundt pans.. YOurs looks absolutely gorgeous 🙂
Janani Rakesh Kumar says
Thanks a lot sandy!:-)