Lemon Bundt Cake
photo by Zaney1
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Cake
- 1 cup low-fat plain yogurt
- 1 tablespoon grated lemon zest
- 1⁄4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 2 cups sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 4 eggs
- 2 3⁄4 cups cake flour
-
Lemon Syrup
- 1⁄2 cup lemon juice
- 1⁄2 cup sugar
- 1⁄4 cup water
-
Glaze
- 1 cup confectioners' sugar
- 4 -5 teaspoons milk
directions
- Preheat oven to 350.
- Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
-
Cake:
- Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
- In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
- Beat in eggs, one at a time, until blended.
- On low speed, beat in yogurt mixture.
- Beat in flour until just blended.
- Pour into prepared pan.
- Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
- Cool in pan on a wire rack 12 minutes.
- Inverting on rack and remove pan.
-
Syrup:
- While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
- Reduce heat and simmer, uncovered, 12 minutes or until thickened.
- Brush over warm cake and let cool.
-
Glaze:
- Mix confectioner's sugar and just enough milk until smooth.
- Spoon over cooled cake.
- Let stand until glaze sets.
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.