Lemon Bundt Cake
Calories:
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- Lemon zest (use ⅔ of zest for batter, remainder for topping)
- Juice from ½ lemon (add more for a stronger lemon flavor)
- ⅓ cup milk
- 1 tsp vanilla
- 5.3 oz lemon Greek yogurt (Chobani is what was used, can use vanilla)
Icing
- 1 ½ cups powdered sugar
- 1 Tbsp milk
- Juice from remaining ½ of lemon
- ⅓ remaining lemon zest
Instructions
- Beat butter and sugar with an electric mixer until fluffy
- Add eggs, lemon zest, lemon juice, milk and beat until combined. Next, beat in vanilla and Greek yogurt.
- Next, gradually add flour mixed with baking soda and baking powder a little at a time and beat until smooth.
- Spray to coat a bundt pan with a nonstick spray and pour batter into pan. Lightly smooth with a spatula so the top is even.
- Bake at 350° for 50-60 minutes (start checking at 45 minutes to make sure it doesn't overcook).
- Remove from oven and let cool for 10 minutes before turning it out onto a plate. Cool completely before frosting.
For The Lemon Icing
- In a medium bowl, whisk powdered sugar, milk and lemon juice together. If it is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is obtained and if it's too thick, add a tablespoon of milk at a time until desired consistency is obtained.
- Drizzle generously over cooled cake and sprinkle with lemon zest before serving