Description
Moist Lemon Bundt Cake: A soft, tender Bundt cake bursting with fresh lemon flavor and finished with a silky lemon glaze.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 cup plain yogurt
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan well.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar, butter, and oil until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add dry ingredients and mix just until combined.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, until a toothpick inserted comes out clean.
- Cool for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk glaze ingredients and drizzle over cooled cake before serving.
Notes
- Best served the day it’s glazed for a bright lemon flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 1 week.
- You can substitute yogurt with runny sour cream or buttermilk for a different tang.
- For a lighter glaze, whisk in more powdered sugar or lemon juice to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: Moist Lemon Bundt Cake, lemon bundt cake, lemon cake, bundt cake, lemon glaze, citrus cake