Lemon Yogurt Bundt

I’m not a baker. Consider this a disclaimer. I have stirred my batter with chop sticks because I forgot to start the dishwasher the night before and all my whisks were dirty. EEEK! Baking is legit a science. Baker’s kitchens are sweet magical laboratories with flour made of fairy dust. I do however have a few recipes that have saved a dinner party. My reasoning is I should at least have a few sweet treats in my kitchen war chest for emergency cravings. Something that pairs well with morning or after- dinner coffee. Since I had a bowl of bright lemons; partially for kitchen aesthetics, I put a few to the baking test. Its always nice to have a homemade treat as the centerpiece of your table. And although used to the death of lemonade world wide I can’t help but say it, “when life gives you lemons…”, BA-DUM-BUMP or more suitable so, BA-DUM-BUNDT!


  • Flour (1 1/2 cup)
  • Eggs ( 3 large to extra large)
  • Baking powder (2 teaspoons)
  • Salt ( 1/2 teaspoon)
  • Yogurt (1 cup)
  • Sugar ( 1 cup)
  • Lemon Zest (2 teaspoons)
  • Fresh Lemon Juice (1/4 cup)
  • Vanilla (1 teaspoon)
  • Vegetable oil (1/2 cup)


  1. Preheat the oven to 350 degrees F. Grease your bundt pan.

2. In a medium bowl whisk together yogurt, sugar, eggs, lemon juice, zest, vanilla and set aside.

3. In another bowl sift together flour, baking powder, salt and whisk in your lemon yogurt mixture that was set aside.

4. Gently fold vegetable oil into the batter.

5. Pour the batter into your bundt pan and bake for 40 minutes. You can always test your cake before end time with a toothpick by sticking it inside the cake to see if it comes out clean.

6. When the cake is done allow it to cool in the pan before plating or placing on a rack.

Want to go the extra sugary mile?

If you’re feeling charged from this sugar rush and have the energy you can make this easy glaze for your lemon cake. You can also thinly slice any leftover lemons and zest to use as cake decoration.

Simple Homemade Glaze Ingredients:

  • Confectioners’ sugar (2 cups)
  • Unsalted butter- room temp (2 tablespoons)
  • Vanilla ( 1 teaspoon)
  • Salt (just a dash, literally)
  • Almond milk (3 tablespoons)* can be whole milk or half and half


  1. Whisk all ingredients together until smooth.
  2. Set aside for 1 -2 mins, to allow glaze to settle, thicken and reveal its true consistency.
  3. Drizzle on the cake after it has cooled down for about 10 mins.

Consistency Tips:

  • Add more milk for a thinner glaze (works well for cakes and loaves)
  • Add more sugar for a thicker glaze ( works well for muffins, cookies, and pastries)

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