This Greek Yogurt Lemon Bundt Cake is so moist and packed with lemon flavor! It’s made healthier with greek yogurt and is perfect topped with whipped cream and fresh berries.
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My love for lemon is big, friends. BIG.
I love it in EV-ery-thing. Am I alone here?
I love citrus, well, let’s be honest, year round. But it is so fresh and perfect for bringing me out of those winter blues!
I also happen to love cake (surprise!), and I love using Greek yogurt to make super light and moist cake, so here we are.
Can’t get enough lemon? Try this Lemon Bread Recipe next!
Here are a few tips and tricks for making the perfect Lemon Bundt Cake:
- I use a combination of oil and Greek yogurt to make this cake incredibly moist. I know sometimes people get weird about using oil in baking, but oil is really the (not-so) secret ingredient here. Oil makes for a moist-er (it’s a word, right?) cake than any other fat, so don’t swap it.
- Measure your lemon juice, and be sure not to just juice your lemons right into the bowl. You really want the perfect amount so that the cake is moist but not soggy (I’ve been there).
- Weigh your flour if at all possible: it is just too difficult to ensure the perfect amount of flour when using measuring cups, and a little extra flour means a dry cake. Since bundt cakes are already on the denser side as far as cakes go, you really don’t want it dense and dry.
- Let it cool completely on a wire rack before slicing: I know this one is hard, but cutting into baked goods before they’ve had a chance to cool can lead to stale and dry cake. Not what we’re going for!
Variations on this Lemon Bundt Cake:
- For extra lemon flavor, create a lemon simple syrup and brush it all over the cooled cake. You can see my lemon simple syrup recipe here as an ingredient in this easy Lemonade recipe.
- Add some blueberries! We all love lemon and blueberries together, so it’s a natural fit. The most important thing to note when adding in fruit, is that it will increase our batter. For this reason, you need to scoop out some batter and bake a couple of muffins or a mini loaf so that the cake does not run over.
- For extra lemon flavor without the work, you can always add a bit of lemon extract (don’t go crazy — that stuff is powerful!)
- This cake is denser than most cakes, as most bundt cakes are (they are more “pound cake” in texture.) For this reason, I prefer not to use it for layer cakes or in a 9×13″ pan unless I am cutting it up to use in a trifle or something similar.
This cake is perfect with frosting, or whipped cream, a cream cheese glaze, or just a dusting of powdered sugar and some fresh berries. Pile them up on top for a showstopping dessert! You won’t regret it — I promise 😉
Looking for more ways to use your bundt pan?
Try this Praline-Glazed Apple Bundt Cake, Monkey Bread recipe or this Glazed Lemon Monkey Bread next.
Greek Yogurt Lemon Bundt Cake
written by Ashley Fehr
Ingredients
- 3 lemons
- 2 ½ cups granulated sugar 500g
- 1 cup canola oil
- 1¼ cup plain 0% Greek yogurt (312 grams)
- 4 large eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour (fluffed!) (390 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Glaze (optional)
- ¼ cup cream cheese (2 oz) room temperature
- ¼-½ cup powdered sugar
- 2 tablespoons freshly squeeze lemon juice
Instructions
- Preheat the oven to 350°. Spray a 12-cup bundt pan with nonstick spray. (You can also flour the pan for extra insurance if you like. Simply sprinkle a little bit of flour in the bottom, tap it around, then dump and tap out the excess).
- Zest the lemons, then juice them, reserving both.
- In a large bowl, whisk together the sugar and oil, until smooth. Add the yogurt, eggs, ½ cup of the reserved lemon juice and vanilla, and whisk until smooth.
- Add the flour, baking powder, baking soda, salt, and all of the reserved lemon zest and stir until just combined.
- Pour the batter into the prepared pan and bake for 45 to 60 minutes. If the top has browned before the bake time is up, you can spray a piece of foil with nonstick spray and cover it to keep from browning further.
- Cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
- cream cheese glaze
- In a bowl, beat the cream cheese with an electric mixer, until smooth. Add ¼ cup powdered sugar and the lemon juice and beat until smooth. Add additional powdered sugar if desired and drizzle over the cake. Serve.
Nutrition Information
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelRecipe adapted from Martha Stewart’s Lemon Bundt Cake.
Cathy Schramer says
I don’t know what is going to happen, I followed your recipe to the T but it is thin. I am going to try to bake it up.
Ashley Fehr says
Hi Cathy! It sounds like something could be off with the measurements. It should resemble cake batter.