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Meyer Lemon Yogurt Bundt Cake
I have made this recipe numerous times, as a loaf cake. I use Non-Fat Greek Yogurt, but any kind of yogurt will work well. The yogurt and oil (instead of butter) is the key to the moistness of the cake. While the cake is still warm, a simple syrup of lemon juice and sugar is poured on and the final touch is a simple lemon glaze. This cake is perfect with a morning cup of tea, or as a dessert. The recipe originally comes from Ina Garten, so you know it's good! Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt**
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
- I use non-fat Greek yogurt or low-fat yogurt with great results.
Directions
1.Preheat the oven to 350 degrees F.2.Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper (Don't skip this). Grease and flour the pan.3.Or, you can use a bundt cake pan but be sure to great and flour it well (I use Baker's Joy for perfect results)4.Sift together the flour, baking powder, and salt into 1 bowl.5.In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.6.Slowly whisk the dry ingredients into the wet ingredients.7.With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8.Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.9.**I always check my cakes 5 minutes before the recommended time, so I don't overbake it.10.Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
11.When the cake is done, allow it to cool in the pan for 10 minutes.
12.Carefully place on a baking rack over a sheet pan.
13.While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
14.For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.Useful Links
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Reviews
I love to make lemon cakes - the more pucker, the better! Your addition of the Greek yogurt is going to make this ultra lush! Lovin' it!!!!1
I loved this recipe! Tried it out and will make it for Easter, anne1
As beautiful as your photos are, Claudia, they do not do justice to this suprurb Bundt cake. The only thing I did, beside using fully-fat Greek yogurt, was add additional Meyer Lemon zest to the frosting (I love zest!). The Contessa can eat her heart out - I love Ina - but this is "da bomb" - great recipe!1
This sounds so yummy...I love Lemons and anything Lemons!!!!
I have made this cake twice now and every time it has turned out amazing. I made a minor variation to the recipe, I poked holes in the cake and poured 3 tsp pf lemon juice all over while the cake was still hot and just out of the oven. The juice got all absorbed and it gave the cake an amazing lemony flavor.1
This is a great recipe. I like the fact that I can use the Meyer Lemons from my lemon tree in it. I used whole-fat Greek Yogurt and table salt. Convection Baked at 325°F for 40-45 minutes..
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%20is%20the%20key%20to%20the%20moistness%20of%20the%20cake.%20While%20the%20cake%20is%20still%20warm,%20a%20simple%20syrup%20of%20lemon%20juice%20and%20sugar%20is%20poured%20on%20and%20the%20final%20touch%20is%20a%20simple%20lemon%20glaze.%20This%20cake%20is%20perfect%20with%20a%20morning%20cup%20of%20tea,%20or%20as%20a%20dessert.%20The%20recipe%20originally%20comes%20from%20Ina%20Garten,%20so%20you%20know%20it's%20good!){kind=small}
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