Lemon Bundt Cake

This Lemon Bundt Cake is moist, tender, and full of tangy lemon flavor. This easy cake is always a great option for parties, gatherings or even special occasions.

Course Cakes

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 289kcal

Equipment

10 cup bundt pan
large mixing bowl
Electric mixer
Whisk
small bowl

Ingredients

1 cup butter softened
1 ¾ cups sugar
5 eggs
1 teaspoon vanilla
½ cup fresh squeezed lemon juice
2 ½ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup plain greek yogurt
¼ cup whole milk

Glaze:

3 cups powdered sugar
4-5 Tablespoons fresh squeeze lemon juice
1-2 Tablespoons heavy cream Optional

Instructions

Spray a bundt pan with nonstick cooking spray containing flour and set aside.
In a large bowl, beat the butter and sugar together for 3-4 minutes until it’s lightened in color.
Add in the eggs, one at a time, taking time to beat each one in fully before adding the next.
Add in the vanilla and lemon juice and continue to beat until well mixed.
Whisk together the cake flour, baking powder, baking soda and salt.
Alternate adding the flour and the yogurt/milk, starting and ending with the flour in about 3 increments.
Make sure to scrape the sides and bottom of the bowl to make sure the batter is thoroughly mixed.
Pour the batter into the sprayed bundt pan and bake for 50-60 minutes, or until a toothpick comes out cleanly.
Remove and let the cake rest in the pan for about 10-15 minutes before turning out onto a cooling rack to come to room temperature.
To make the glaze, place the powdered sugar in a medium sized bowl and add in about 2-3 Tbsp of fresh lemon juice and whisk.
If the glaze remains too thick, option to add a bit of heavy cream to thin it down. Otherwise, add extra lemon juice until thin enough to drizzle over the cake.
Spoon the glaze over the top of the cake and let it run down the sides and middle.
Give it about 10 minutes to set before slicing.

Nutrition