Lemon Bundt Cake Recipe

Are you craving something baked and lemony?  The best part about the lemon cake is putting your nose real close to the lemon cake and smelling it!  When you smell the lemon cake, you can already taste it in your mind.  This lemon cake is delicious for breakfast.  Citrus is awakening, and a lemon breakfast cake is a perfect way to start the day!

Why You’ll Love This Lemon Bundt Cake

• This cake is incredibly moist and tender, thanks to the addition of yogurt and oil in the batter. Every bite melts in your mouth!
• The zesty lemon flavor is bold and refreshing, perfect for brightening your day. It’s like a burst of sunshine on a plate.
• It’s versatile! Enjoy it as a breakfast treat, an afternoon snack, or a light dessert after dinner.
• The recipe is simple and fuss-free, using common ingredients you likely already have at home.
• You can customize it! Skip the zest for a milder flavor, or drizzle with a simple glaze for extra sweetness.

Ingredients:

• 2 eggs – Provide structure and richness to the cake.
• 1 cup sugar – Adds sweetness and helps create a tender texture.
• 1/2 cup vegetable oil – Keeps the cake moist and soft.
• 1 tbsp vanilla – Enhances the overall flavor with a hint of warmth.
• 1 lemon – Fresh zest and juice add bright, tangy citrus notes.
• 1 cup lowfat plain yogurt – Adds moisture and a slight tang, ensuring the cake stays tender.
• 2 cups flour – The base for the cake batter, creating structure.
• 2 tsp baking powder – Help the cake rise and achieve a light, fluffy texture.
• 1 tsp baking soda – Reacts with the acidity of the lemon and yogurt to create a fluffy, airy cake.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Lemon Bundt Cake

• Bundt Pan – Provides the iconic shape and ensures even baking.
• Whisk – For blending ingredients smoothly.
• Grater – Essential for zesting the lemon to release its bright citrus flavor.
• Measuring Cups and Spoons – Ensures accurate measurements for a perfect cake every time.
• Large Mixing Bowl – To combine all the ingredients with ease.

Directions:

Preheat oven to 375F.

Wash the lemon.  Zest the lemon: grate the thin top yellow layer of the lemon (without the white pith) using a grater with the smallest holes.

Whisk the eggs in a large bowl.  Add the sugar and stir until combined.  Add vanilla.  Add lemon zest.

Cut the lemon into quarters and squeeze out the lemon juice into the bowl with other ingredients.  Stir until combined.

Add flour to the bowl.  Sprinkle baking powder and baking soda evenly over the flour.  Add yogurt, then stir everything until combined.

Spray the inside of the non-stick bundt pan with non-stick cooking spray.  Pour the batter into the bundt pan.  Put in the oven and bake for 35 minutes.

Note: lemon zest is optional :)  If you don’t feel like zesting a lemon, don’t let it stop you from making this delicious lemon cake!  Just use lemon juice and omit the zest.  The lemon flavor will be less intense without the zest, but it will still be a terrific lemon cake.

Serving Suggestions

• Dust the cake with powdered sugar for an elegant and simple finish.
• Pair slices with a dollop of Low-Carb Keto Whipped Cream or a scoop of Vegan Banana Soft Serve Ice Cream for extra indulgence.
• Add a drizzle of lemon glaze for a tangy-sweet topping.
• Serve it with berries like raspberries or Fresh Blueberries for a colorful and refreshing addition.
• Enjoy it with a hot cup of Warm Tea With Honey And Lemon or Authentic Turkish Coffee for a delightful afternoon treat.

Tips For Success

• Zest First, Juice Later: Zesting the lemon is much easier before it’s juiced. Use a fine grater to get the yellow zest, avoiding the bitter white pith.
• Room Temperature Ingredients: For the best results, let your eggs and yogurt come to room temperature before starting. This helps them blend more smoothly into the batter.
• Don’t Overmix: When combining the dry and wet ingredients, stir until just incorporated. Overmixing can lead to a dense cake.
• Prepare Your Pan: Grease the Bundt pan thoroughly to prevent the cake from sticking. If you don’t have cooking spray, use a bit of oil or butter and dust it with flour.
• Check for Doneness: Every oven is a bit different, so start checking your cake at the 30-minute mark. Insert a toothpick into the center; if it comes out clean, it’s ready.
• Cool Properly: Let the cake cool in the pan for about 10 minutes before turning it out. This helps it set and prevents it from breaking apart.
• Optional Glaze: If you want an extra burst of lemon flavor, mix powdered sugar with a bit of fresh lemon juice to create a quick glaze. Drizzle it over the cooled cake.

Variations And Substitutions

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it includes xanthan gum for structure.
• Dairy-Free Version: Use a non-dairy yogurt, like almond or coconut yogurt, to make the cake dairy-free.
• Sweeter Cake: Add an extra 1/4 cup of sugar if you prefer a sweeter cake. You can also add a sweet lemon glaze on top for an extra sugary treat.
• Citrus Twist: Swap out the lemon zest and juice for orange or lime to create a different citrus flavor profile.
• Healthier Alternative: Replace half of the oil with unsweetened applesauce for a lighter version of the cake.
• Bundt-Free Baking: If you don’t have a Bundt pan, use a loaf pan or a round cake pan. Adjust the baking time as needed, checking for doneness around 30 minutes.
• Add-Ins: Stir in poppy seeds, fresh blueberries, or shredded coconut to the batter for added texture and flavor.

Storage and Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Ensure it’s completely cooled before storing to prevent condensation.
• Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 1 week. Bring it to room temperature before serving for the best texture and flavor.
• Freezing: Wrap individual slices or the entire cake in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheating: To warm the cake, microwave individual slices for about 10-15 seconds. If reheating from frozen, allow the slices to thaw completely before microwaving.

Frequently Asked Questions

Can I use Greek yogurt instead of regular yogurt in this recipe?

Yes, Greek yogurt works well as a substitute! Its thicker consistency adds a bit more richness to the cake. If the batter feels too thick, you can thin it slightly with a tablespoon of milk or water.

What can I use if I don’t have a Bundt pan?

You can use a loaf pan, round cake pan, or even a square baking dish. The baking time may vary slightly, so start checking for doneness a bit earlier to avoid overbaking.

Do I need to use fresh lemon, or can I substitute bottled lemon juice?

Fresh lemon is ideal for the best flavor, as the zest adds extra brightness. However, bottled lemon juice can be used in a pinch. Just note that the flavor may not be as vibrant.

How do I prevent my Bundt cake from sticking to the pan?

Make sure to thoroughly grease every nook and cranny of the pan. Use cooking spray, butter, or oil, and dust it lightly with flour. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a plate.

Can I make this cake ahead of time?

Absolutely! This cake stores well and can be made a day or two in advance. Wrap it tightly in plastic wrap and store it at room temperature or in the refrigerator.

How do I know when my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If there’s wet batter on the toothpick, bake for a few more minutes and check again.

Other Easy Lemon Recipes

Duncan Hines Lemon Bundt Cake Recipe – A simple and zesty Bundt cake made with Duncan Hines mix, perfect for any occasion.

Healthy Baked Lemon Sole Recipe – A light and flavorful baked fish dish infused with fresh lemon and herbs.

Oven-Baked Lemon Pepper Chicken Wings – Crispy, tangy, and full of bold lemon-pepper seasoning, these wings are a crowd-pleaser.

Fresh Peach Lemonade Recipe (Instant Pot) – A refreshing, homemade lemonade sweetened with ripe peaches and made effortlessly in the Instant Pot.

Best Lemon Poppy Seed Muffins Recipe – Soft and moist muffins with a bright lemon flavor and the perfect poppy seed crunch.

How To Make Candied Lemon Slices – Easy, homemade candied lemon slices that are sweet, tangy, and great for desserts or snacking.

Lemon Dill Cucumber Salad Recipe With Yogurt Dressing – A crisp cucumber salad tossed in a creamy lemon-dill yogurt dressing for a refreshing side dish.

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