Lemon Bundt Cake

Ingredients

• 2 cups all-purpose flour
• ¾ cup butter, softened
• 1.5 cups sugar
• 3 large eggs
• 2 whole lemon (zested and juiced)
• ½ cup Greek yogurt
• 1.5 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. 1

   Preheat oven to 350°F. Grease a 12-cup bundt pan with butter or nonstick spray.

2. 2

   Zest the 2 lemons, then cut and juice them into a small bowl. You'll need about 1/3 cup juice.

3. 3

   Whisk flour, baking powder, and salt in a bowl. Set aside.

4. 4

   Beat butter and sugar in a large bowl until pale and fluffy, about 3 minutes.

5. 5

   Add eggs one at a time, beating after each addition until fully combined.

6. 6

   Stir in lemon zest and lemon juice until the mixture looks streaked and fragrant.

7. 7

   Add half the flour mixture and stir until almost no streaks remain.

8. 8

   Stir in yogurt, then add the remaining flour mixture and stir until just combined.

9. 9

   Pour batter into the prepared bundt pan. Tap gently on the counter to release air bubbles.

10. 10

    Bake for 35–40 minutes, until a toothpick inserted near the center comes out clean.

11. 11

    Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tools you’ll need

• 12-cup bundt pan
• large mixing bowl
• medium mixing bowl
• whisk
• microplane zester or box grater
• toothpick
• wire cooling rack

More recipes like this

• 

  Bolo de Arroz (Portuguese Rice Cake)

  55 min

• 

  Torta Paradiso

  50 min

• 

  Hummingbird Cake

  65 min

• 

  Lemon Poppy Seed Muffins

  35 min