Greek Yogurt Lemon Bundt Cake
Servings: 12 pieces
Calories: 479cal
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
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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 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 and juice the lemons, reserving both.
- In a large bowl, whisk together sugar and oil until smooth. Add in yogurt, eggs, ½ cup reserved lemon juice and vanilla and whisk until smooth.
- Add flour, baking powder, baking soda, salt and all of the reserved zest and stir just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes. If the top has browned before the bake time is up, you can spray apiece of foil with non-spray and cover to keep from browning further.
- 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.
Nutrition
Calories: 479cal | Carbohydrates: 68g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 173mg | Potassium: 163mg | Fiber: 1g | Sugar: 43g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg