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Greek Yogurt Lemon Bundt Cake

Prep Time 15 mins
Total Time 1 hr
Servings 12 pieces

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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. Includes how to recipe video

lemon bundt cake whole on cooling rack with whipped cream fresh berries and lemon slices

My love for lemon is big, friends. BIG.

Lemon French Toast.

Lemon Coffee Cake.

Lemon Cheesecake.

Lemon Chicken.

Lemon Monkey Bread.

I love it in EV-ery-thing. Am I alone here?

whole lemon bundt cake with whipped cream and berries with a piece being removed

I think one of the best things about Easter is that Spring is (hopefully!) in sight. Sometimes, the weather is even warm-ish.

Maybe the sun is shining. Maybe the birds are singing (am I getting too loopy here?). But you know that even if the snow isn’t gone yet, it’s going soon and you will be laying on a picnic blanket sunbathing in no time.

Or is it just me??

one slice of lemon bundt cake on white plate with whipped cream and berries

I love citrus, well, let’s be honest, year round. But it is so fresh and the flavor is so bright that I think it is perfect for Easter and Spring.

I also happen to love cake (surprise!), and I love using Greek yogurt to make super light and moist cake, so here we are.

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 😉

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Greek Yogurt Lemon Bundt Cake + RECIPE VIDEO

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. Includes how to recipe video
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine American
Course Dessert
Servings 12 pieces
Calories 411kcal


  • 1/2 cup butter melted
  • 2 1/2 cups granulated sugar 500g
  • 6 large eggs
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup plain 0% Greek yogurt
  • juice of 2 lemons
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • zest of 3 lemons


  • Preheat oven to 350 degrees and grease a 12 cup bundt pan.
  • In a large bowl, whisk together butter and sugar until smooth.
  • Add eggs, vanilla, applesauce, yogurt and lemon juice and whisk until smooth. Add flour, baking soda, baking powder, salt and zest and stir just until combined.
  • Pour batter into prepared pan and bake for 30 minutes. Cover with tin foil and bake another 12-15 minutes, until a toothpick comes out clean.
  • Cool in the pan for 10-15 minutes before removing onto a wire rack to cool completely. Serve with whipped cream and fresh berries if desired.

Nutrition Information

Calories: 411kcal | Carbohydrates: 70g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 371mg | Fiber: 2g | Sugar: 44g

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 Recipe adapted from Martha Stewart’s Lemon Bundt Cake.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Gayle @ Pumpkin 'N Spice says

    I’m not a huge lemon dessert lover, but I do like it in cakes and muffins for some reason. This bundt cake looks gorgeous! I love the greek yogurt in here too…my secret weapon in baked goods! What a perfect dessert for spring, and Easter, too!

  2. Karla says

    I also share your love of all things lemon – I will be making this for Easter, thanks so much for sharing! Do you have a recipe for the icing you have on this cake? It looks much thicker than whipping cream or a glaze.

    • Ashley Fehr says

      Hi Karla! I hope you enjoy it as much as we did! It is actually just whipped cream, I will whip about 2 cups of cream and to stiff peaks and add about 1/2 cup of powdered icing sugar and 1 teaspoon of vanilla. I think the trick is just to whip it to super stiff peaks (but not butter!). I hope that helps!

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