Greek Yogurt Lemon Bundt Cake

square image of lemon bundt cake with lemon glaze and berries around.

Greek Yogurt Lemon Bundt Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: pieces

Calories: 479cal

Author: Ashley Fehr

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

Print Recipe

US Customary - Metric

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.

Notes

Storage:

This Lemon Bundt Cake can be stored at room temperature for a day or two, in the refrigerator up to 5 days, or frozen for 3 to 4 months. Be sure to tightly cover it so it doesn't dry out!

Nutrition