![To make this cake, you will need these main ingredients: - 1 ½ cups plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - ½ cup vegetable oil - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 2 teaspoons vanilla extract - 2 ½ cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - Powdered sugar for dusting (optional) These ingredients work together to create a moist and flavorful cake. The Greek yogurt adds richness and keeps the cake tender. The lemon zest and juice give it a bright, fresh flavor. You can easily customize your Lemon Yogurt Bundt Cake. Consider these optional ingredients: - Fresh berries (like blueberries or raspberries) for a fruity twist - Almond extract instead of vanilla for a nutty flavor - Poppy seeds for added texture and crunch - Cream cheese or lemon glaze for drizzling on top These small changes let you play with flavors and create new versions of the cake. You will need some basic tools to bake your cake: - Bundt pan - Mixing bowls - Whisk - Measuring cups and spoons - Rubber spatula - Toothpick for testing doneness Having the right tools makes the baking process smooth and enjoyable. With everything ready, you can focus on creating your delicious Lemon Yogurt Bundt Cake. For the complete recipe, check out the Full Recipe. Start by preheating your oven to 350°F (175°C). Greasing and flouring the bundt pan is key. I use a little vegetable oil and flour. This helps the cake come out clean. Make sure to cover all the grooves. A good pan prep is the first step to a perfect cake. In a large bowl, combine the Greek yogurt and granulated sugar. Whisk until it becomes creamy and smooth. Next, add the eggs one at a time. Mix well after each egg to ensure they blend in fully. Pour in the vegetable oil, lemon zest, fresh lemon juice, and vanilla extract. Stir until everything is well mixed. The batter should feel light and fresh. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step is important to avoid lumps. Gradually add the dry mix to the wet ingredients. Fold gently to combine, but do not overmix. This keeps your cake light and fluffy. You want to see a few flour streaks before moving on. Pour the batter into your prepared bundt pan. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready. Let it cool in the pan for 10-15 minutes before flipping it onto a wire rack. Cooling is key for the right texture. For a nice touch, you can dust the cake with powdered sugar once it is cool. For the full recipe, please refer to the detailed instructions provided. To make your cake moist, use Greek yogurt. It adds richness and helps keep the cake soft. Always measure the yogurt correctly. Too little can dry out your cake. It’s also key to not overmix the batter. Gently fold the dry ingredients into the wet. This keeps air in and gives you a fluffy cake. Greasing the bundt pan is crucial for easy removal. Use a mix of butter and flour for best results. First, coat the pan with softened butter. Make sure to cover all nooks and crannies. Then, add flour. Tap the pan to remove excess flour. This helps your cake slide out smoothly. One mistake is opening the oven door too soon. This can cause the cake to sink. Let it bake for the full time. Another mistake is overmixing the batter. This creates a dense cake instead of a light one. Lastly, don’t skip cooling time in the pan. It helps the cake set properly. For more detailed steps, refer to the Full Recipe. {{image_2}} You can add berries for a fruity twist. Blueberries and raspberries work well. Start by folding about one cup of fresh or frozen berries into the batter. This adds color and flavor. Berries also keep the cake moist. Be careful not to overmix. You want the berries to stay whole. You can make this cake gluten-free. Simply replace the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum. This will help the cake rise and stay together. Follow the same steps in the recipe. Your cake will still taste great and be fluffy. A lemon glaze adds sweetness and tang. To make it, mix powdered sugar with fresh lemon juice. Start with one cup of sugar and add lemon juice until it’s the right consistency. Drizzle the glaze over the cooled cake. This gives it a beautiful shine and extra flavor. The glaze also enhances the lemon taste. You will love how it looks and tastes! For the complete recipe, check out the [Full Recipe]. To keep your leftover lemon yogurt bundt cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider refrigeration. Just remember that cold can change the texture. If you have more cake than you can eat, freezing is a great option. First, let the cake cool completely. Then, slice it into individual pieces for easy serving later. Wrap each slice in plastic wrap, and then place them in a freezer bag. This way, your cake can last for up to three months in the freezer. When you're ready to enjoy a slice, just thaw it overnight in the fridge. To reheat your lemon yogurt bundt cake, you can use the microwave or the oven. For the microwave, place a slice on a microwave-safe plate. Heat it for about 15 to 20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Wrap the cake in foil and heat for about 10 minutes. This keeps the cake moist and tasty. Enjoy your delicious cake warm! Yes, you can use flavored yogurt. It changes the taste of the cake. For example, lemon or vanilla yogurt can add more flavor. Just keep in mind that it will alter the final taste slightly. If you use sweetened yogurt, you may want to cut back on the sugar. To make this recipe dairy-free, swap the yogurt for a dairy-free option. Use coconut yogurt or almond yogurt. Both work great and still give that creamy texture. Make sure to use a plant-based oil, like coconut or canola oil, instead of regular options. This keeps the cake moist. A Bundt cake can stick for a few reasons. First, make sure you grease and flour the pan well. Use butter or oil to coat every nook and cranny. After baking, let it cool for about 10-15 minutes. This helps the cake release easily. If it still sticks, try running a knife around the edges. Lemon Yogurt Bundt Cake pairs well with many things. A scoop of vanilla ice cream adds creaminess. Fresh berries bring a nice contrast and color. You can also serve it with whipped cream or a light lemon glaze for extra sweetness. For a fun touch, garnish with mint leaves or lemon zest. Enjoy! You learned about making a delicious Lemon Yogurt Bundt Cake. We covered key ingredients and tools needed to start. I shared step-by-step instructions to help you bake it perfectly. You found tips to keep your cake moist and mistakes to avoid. We also explored tasty variations and storage tips. Now, you can bake this cake with confidence. Enjoy making it your own and sharing it with others. Happy baking!](https://cookingwells.com/wp-content/uploads/2025/06/a5e2f8d9-f788-4688-8734-4cfda8cf60a4-250x250.webp)
Lemon Yogurt Bundt Cake
Delight your taste buds with this Lemon Zest Yogurt Bundt Cake, a perfect blend of creamy Greek yogurt and zesty lemon! This easy recipe guides you through making a light and fluffy bundt cake that's ideal for any occasion. With just a few simple ingredients, you can create a delicious dessert that's sure to impress. Click through now to explore the full recipe and bring a burst of sunshine to your baking!