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
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.