Lemon Bundt Cake Recipe
This Lemon Bundt Cake is a burst of citrusy goodness in every bite! With its fresh lemon zest and tangy yogurt, this cake is soft, moist, and irresistibly flavorful. Perfect for breakfast, dessert, or any time you crave a sweet, lemony treat.
Servings: 12
Calories: 251kcal
Equipment
- Bundt pan
- Grater for zesting
- Large mixing bowl
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- 1 lemon zested and juiced
- 1 cup low-fat plain yogurt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the lemon and zest the yellow outer layer using a fine grater, avoiding the white pith.
- In a large mixing bowl, whisk the eggs until combined. Add sugar, vanilla extract, and lemon zest, then stir well.
- Cut the lemon into quarters and squeeze its juice into the bowl. Mix until smooth.
- Gradually add flour to the bowl. Sprinkle the baking powder and baking soda evenly over the flour.
- Pour in the yogurt and mix until everything is fully incorporated.
- Spray the inside of a Bundt pan with non-stick cooking spray. Pour the batter into the pan, spreading it evenly.
- Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.
Notes
- Lemon zest is optional. If you prefer a milder lemon flavor or don't want to zest the lemon, simply omit it. The cake will still be delicious!
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg