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.
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 😉
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Greek Yogurt Lemon Bundt Cake
- 1 cup canola oil
- 2 1/2 cups granulated sugar 500g
- zest of 3 lemons
- 4 large eggs
- 1 1/4 cup plain 0% Greek yogurt (312 grams)
- 1/2 cup freshly squeeze lemon juice (2-3 lemons)
- 1 tablespoon vanilla
- 3 cups all purpose flour (fluffed!) (390 grams)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Cream Cheese Glaze (optional)
- 1/4 cup cream cheese (2 oz) room temperature
- 1/4-1/2 cup powdered sugar
- 2 tablespoons freshly squeeze lemon juice
- Preheat oven to 350 degrees and grease a 12 cup bundt pan. I like to flour the very bottom as well (sprinkle a little bit in the bottom and tap it around, then dump and tap out the excess) for extra insurance.
- Zest lemons — it's important to do this before juicing!
- In a large bowl, whisk together oil and sugar until smooth. Add in eggs, yogurt, lemon juice and vanilla 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 30-40 minutes. When top of cake is golden brown, cover with lightly greased tin foil and bake another 20-25 minutes, until a toothpick comes out clean. (My total bake time is usually around 60 minutes)
- 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.
Cream Cheese Glaze
- Whisk or beat cream cheese until smooth. Stir in powdered sugar.
- Add just enough lemon juice to form a glaze (a drizzling consistency) and drizzle over cake.
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Recipe adapted from Martha Stewart’s Lemon Bundt Cake.