The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This lemon yogurt Bundt cake is a study in simple elegance—light, moist, and bursting with citrusy freshness. Yogurt keeps it tender and delicate, while fresh lemon zest and juice bring a tangy brightness.
Lemon Yogurt Bundt Cake
Course: Dessert, BreakfastDifficulty: MediumServings
10
slicesPrep time
20
minutesCooking time
45
minutesIngredients
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain whole-milk yogurt
1 cups sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
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.
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.
