Lemon Bundt Cake

Lemon Bundt Cake


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An Easter dessert that you can make any time of year! This lemon bundt cake has a delicious zest and pairs well with coffee or tea.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

6-8 servings


  • 3 cups flour
  • 1 cup unsalted butter
  • 1 cup Greek yogurt
  • 2 teaspoons lemon zest
  • 1/3 cup lemon juice
  • 2 cups sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar, for topping

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Preheat the oven to 350°F and grease a bundt pan. Beat together the butter, sugar and lemon zest using an electric mixer. Add the eggs one at a time and then mix in the yogurt. Sift all the dry ingredients into the bowl and continue mixing in intervals. Pour the batter into the pan, distributing evenly. Bake for 60 minutes, or until done. Remove cake and let cool completely before topping with powdered sugar.

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