Go Back
To make a delicious Lemon Yogurt Bundt Cake, gather these simple ingredients: - 1 ½ cups plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - ½ cup vegetable oil - 1 tablespoon freshly grated lemon zest - ¼ cup freshly squeezed lemon juice - 2 teaspoons pure vanilla extract - 2 ½ cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine sea salt - Powdered sugar for dusting (optional) Using Greek yogurt keeps the cake moist. The sugar adds sweetness while the eggs give it structure. The vegetable oil helps with moisture too. Fresh lemon zest and juice bring a bright flavor. Pure vanilla extract adds depth to the cake. For the dry mix, all-purpose flour gives the cake its body. Baking powder and baking soda help it rise, while fine sea salt balances the flavors. You can use powdered sugar on top for a sweet finish if you like! For the full recipe, check the instructions that follow. This cake is not just easy to make; it’s also a treat for your taste buds. Start by preheating your oven to 350°F (175°C). This helps the cake rise well. Next, generously grease and flour your bundt pan. This prevents the cake from sticking later. It is also a good idea to measure and organize all your ingredients. This way, you won’t miss anything when mixing the batter. In a large bowl, add 1 ½ cups of plain Greek yogurt and 1 cup of granulated sugar. Use a whisk to mix them until smooth and creamy. Then, add 3 large eggs one at a time. Make sure to whisk well after each egg. This keeps the batter light. Now, mix in ½ cup of vegetable oil, 1 tablespoon of grated lemon zest, ¼ cup of lemon juice, and 2 teaspoons of vanilla extract. Stir until everything is well blended and smooth. In another bowl, sift together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Once sifted, gently fold this dry mixture into the wet ingredients using a spatula. It is key to avoid overmixing. This helps keep your cake light and fluffy. Carefully pour the batter into the prepared bundt pan. Use a spatula to spread the batter evenly. Now, place the pan in your preheated oven. Bake for 45-50 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, your cake is ready. When you take the cake out of the oven, let it cool in the pan for about 10-15 minutes. This helps it set up. After that, carefully invert the cake onto a wire rack. Let it cool completely before serving. If you want, you can dust the top with powdered sugar for a nice touch. For the full recipe, visit the recipe section. To make a great lemon yogurt bundt cake, avoid overmixing. Overmixing adds too much air, making the cake tough. Mix the batter until the dry ingredients just blend in. This keeps your cake light and fluffy. Using room temperature ingredients is also key. Cold eggs or yogurt can shock the batter. Take them out of the fridge an hour before you start. This makes mixing easier and helps the cake rise better. For a beautiful presentation, use a decorative platter. Place the bundt cake in the center. Garnish it with fresh lemon slices or extra zest. This adds color and makes it look special. Pair your cake with tea or coffee. Lemon and tea go well together. The flavors match perfectly. If you want something cold, serve it with a glass of lemonade. It’s refreshing and fun! If you want to try the full recipe, check out the Lemon Zest Yogurt Bundt Cake recipe. {{image_4}} You can change the taste of your lemon yogurt bundt cake easily. Try adding different citrus fruits, like lime or orange. These fruits bring a fresh twist. You can also mix in berries, such as blueberries or raspberries. These add a pop of color and flavor. Nuts like walnuts or almonds add crunch and richness to the cake. Feel free to experiment until you find your favorite blend. If you need gluten-free options, use gluten-free flour instead of regular flour. This keeps the cake light and moist. For vegan substitutions, swap the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. You can use almond milk or coconut yogurt instead of Greek yogurt. These changes keep your cake tasty while meeting dietary needs. To keep your lemon yogurt bundt cake fresh, store it properly. You can keep the cake at room temperature for up to three days. Just make sure to cover it well. A cake dome or plastic wrap works great. This keeps the cake moist and flavorful. If you want the cake to last longer, refrigerate it. Wrap it tightly in plastic wrap or foil. This helps avoid drying out. Use an airtight container if you have one. The cake can stay fresh in the fridge for up to a week. You can freeze this bundt cake too. To do this, let the cake cool completely first. Then, wrap it tightly in plastic wrap. After that, wrap it in aluminum foil for extra protection. This helps prevent freezer burn. When you want to enjoy your cake, take it out and thaw it. Place it in the fridge overnight. If you're in a hurry, you can leave it at room temperature for a few hours. Your cake will taste just as good as the day you made it! For best results, eat the frozen cake within three months. After that, it may lose some taste or texture. Enjoy your lemon yogurt bundt cake right from the freezer! How to make the cake more lemony? To boost the lemon flavor, add more lemon zest. You can also increase the lemon juice. Start with an extra teaspoon of zest and juice. Taste the batter before baking to find the right balance. What can I use instead of Greek yogurt? If you don't have Greek yogurt, use regular yogurt. Sour cream is another good choice. Both will keep the cake moist. You can also use a dairy-free yogurt if needed. Can I bake this cake in a different pan? Yes, you can use a loaf pan or a round cake pan. Just adjust the baking time. Check for doneness with a toothpick. The cake is done when it comes out clean. How long does the bundt cake stay fresh? The bundt cake stays fresh for about 3 days at room temperature. If you put it in the fridge, it can last up to a week. For longer storage, consider freezing it. Wrap it tightly in plastic wrap. You can keep it in the freezer for up to three months. For the complete recipe, check out the Full Recipe section above. This blog outlined how to make a delicious lemon yogurt bundt cake. You learned about key ingredients and step-by-step instructions. We shared tips for perfecting your cake and ways to store it. You can also try different flavors and dietary options to make it your own. Baking can be fun and rewarding. Enjoy your bundt cake with friends or family. This recipe is sure to impress and satisfy everyone’s taste buds. Get ready to bake and enjoy!

Lemon Yogurt Bundt Cake

Indulge in the delightful flavors of Lemon Zest Yogurt Bundt Cake! This easy recipe combines creamy Greek yogurt with fresh lemon zest and juice for a moist and fluffy cake that’s perfect for any occasion. With simple ingredients and straightforward steps, you'll impress your family and friends in no time. Click through to explore this refreshing dessert that’s sure to brighten your day!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups plain Greek yogurt

1 cup granulated sugar

3 large eggs

½ cup vegetable oil

1 tablespoon freshly grated lemon zest

¼ cup freshly squeezed lemon juice

2 teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

Powdered sugar for dusting (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Generously grease and flour a bundt pan to ensure the cake doesn't stick after baking.

    In a large mixing bowl, add the Greek yogurt and granulated sugar. Use a whisk to blend the ingredients together until the mixture is creamy and well combined.

      Incorporate the eggs into the mixture one at a time, whisking thoroughly after each addition to ensure they're fully blended.

        Mix in the vegetable oil, grated lemon zest, freshly squeezed lemon juice, and pure vanilla extract. Stir until the mixture is smooth and uniform.

          In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually introduce this dry mixture into the wet ingredients, folding gently with a spatula until just combined. It is important to avoid overmixing to maintain the cake's light and fluffy texture.

            Carefully pour the batter into the prepared bundt pan, using a spatula to smooth the top evenly.

              Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean when the cake is done.

                Once baked, remove the cake from the oven and allow it to cool in the bundt pan for 10-15 minutes. After this time, carefully invert the cake onto a wire rack to cool completely.

                  For an optional finishing touch, lightly dust the cooled cake with powdered sugar just before serving to add a touch of elegance.

                    Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 10-12

                      - Presentation Tips: To elevate the serving experience, display the bundt cake on a decorative platter. You may consider garnishing with fresh lemon slices or additional grated lemon zest around the cake for a vibrant and inviting appearance.