This lemon yogurt Bundt cake is soft, moist, and full of fresh lemon flavor. Plain yogurt gives the cake a tender crumb, while lemon zest and juice add a bright citrus flavor without making it overly sweet.
It is an easy cake to make for a weekend bake, afternoon coffee, or a simple dessert. The Bundt shape also makes it look special with very little decoration—just a simple lemon glaze is all it needs.
Why You’ll Love This Lemon Yogurt Bundt Cake
- Moist and tender: Yogurt helps keep the cake soft without making it heavy.
- Fresh lemon flavor: Lemon zest and juice give the cake a bright citrus taste.
- Simple ingredients: Most of the ingredients are everyday baking staples.
- Easy to prepare: The batter comes together quickly in one bowl and a separate bowl for the dry ingredients.
- Perfect for sharing: One Bundt cake makes around 10 slices, making it ideal for family gatherings or afternoon tea.
- Simple finish: A light lemon glaze adds sweetness and extra citrus flavor without covering up the cake.
Lemon Yogurt Bundt Cake
Course: Dessert, BreakfastDifficulty: Medium10
slices20
minutes45
minutesIngredients
1½ cups all-purpose flour (180 g)
2 teaspoons baking powder (8 g)
½ teaspoon salt
1 cup plain whole-milk yogurt (240 g)
1 cups sugar (200 g)
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil (120 ml)
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Directions
- Preheat oven to 175 °C. Grease and lightly flour a 22–24 cm Bundt pan.
- In a large bowl, whisk eggs and sugar until light. Add oil, yogurt, lemon juice, zest, and salt; mix until smooth.
- In another bowl, whisk flour and baking powder; gently fold into wet mixture until just combined (avoid overmixing).
- Transfer batter to the prepared pan and bake 45–50 minutes, or until a toothpick comes out clean. If the top bakes too quickly, loosely tent with foil.
- Whisk glaze ingredients together; drizzle over cooled cake
Notes
- Tips & Variations
Use Greek yogurt for extra richness, or any plain salted yogurt.
Swap half the yogurt for buttermilk for tang.
Add poppy seeds or fresh berries for bursts of flavor and color. - Grease the Bundt pan thoroughly
Bundt pans have lots of corners and ridges where cake can stick. Coat the entire inside of the pan carefully with butter or baking spray, then dust lightly with flour.
Don’t overmix the batter
Once the flour is added, mix only until the ingredients are combined. Overmixing can make the finished cake denser rather than light and tender.
Use fresh lemon
Freshly grated lemon zest gives the cake much more flavor than bottled lemon juice alone. When zesting the lemons, use only the yellow outer layer and avoid the white pith underneath, which can taste bitter.
Let the cake cool before glazing
Make sure the Bundt cake is completely or almost completely cool before adding the glaze. A warm cake will cause the glaze to melt and become very thin.
Check the cake before removing it from the oven
Oven temperatures can vary, so begin checking around the 45-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Whether you serve it as a teatime treat or a sunny dessert, this cake strikes the perfect balance: rich enough to satisfy, yet light enough to enjoy any time.
Frequently Asked Questions
Why did my Bundt cake stick to the pan?
The most common reason is that the pan wasn’t greased thoroughly enough, particularly around the ridges. Make sure the entire inside of the Bundt pan is coated before adding the batter.
Can I use Greek yogurt instead of plain yogurt?
Yes. Greek yogurt works well and gives the cake a slightly richer texture. If it is particularly thick, the batter may be somewhat thicker than usual.
How do I know when the cake is done?
Insert a toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs, but not wet batter.
Can I make the cake without the glaze?
Yes. The cake has plenty of lemon flavor on its own. The glaze simply adds extra sweetness and a stronger lemon finish.
Can I freeze this Bundt cake?
Yes. Freeze the cooled cake without the glaze for up to 3 months. Add the glaze after the cake has thawed.
Serving Suggestions
Serve slices of lemon yogurt Bundt cake with a cup of coffee or tea for an easy afternoon treat.
For dessert, serve it with fresh berries or a spoonful of plain yogurt.
The cake is also lovely served simply with its lemon glaze, without any additional decoration.
