Fluffy, moist, and delightfully lemony, this lemon yogurt bundt cake has all the qualities of a great cake. It’s quick to prepare—about 10 minutes of hands-on time plus baking—making it ideal for beginners or any time you need a fast, reliable dessert.
Taste and Occasion
This bundt cake is made with a cake-style batter and uses oil and yogurt for extra tenderness and moisture. That combination yields a soft, airy crumb that stays fresh for days. Using oil instead of butter changes the texture slightly from traditional butter-based cakes, but the result is consistently moist and tender. For the best lemon flavor, use freshly squeezed lemon juice and finely grated lemon zest.
Ingredients
To prevent a dense or soggy result, beat the eggs and sugar until light and frothy before adding the remaining wet ingredients. Avoid bottled lemon concentrates if possible, as they can leave an off taste at this concentration. For a quick finish, simply dust the cooled cake with powdered sugar. If you prefer something sweeter, a lemon glaze made from powdered sugar and lemon juice brightens the cake nicely.
How to make the Lemon Yogurt Bundt Cake
Preheat the oven to 350°F / 175°C. Grease a small bundt pan (about 7–8 in / 18–20 cm) and dust it with flour.
Beat the eggs and sugar together for a few minutes until they become frothy and pale. Add the oil, yogurt, lemon juice, lemon zest, and a pinch of salt, and mix until combined. Whisk the flour together with the baking powder, then fold it into the wet mixture just until incorporated. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a short time, then turn it out onto a wire rack to cool completely. Once cooled, decorate with a dusting of powdered sugar or a lemon glaze, according to your preference.
Top Tip
For a variation, substitute orange juice and orange zest for a citrus twist, or coat the cake with white chocolate and sprinkle grated lemon zest on top for extra visual appeal. This recipe is scaled for a small pan; if using a larger pan, increase the ingredients by at least one third to one half to avoid overflow and ensure even baking.
Recipe Card
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Lemon Yogurt Bundt Cake
10 mins
45 mins
Equipment
- 1 Small Pan (approx. 8 in / 20 cm)
Ingredients
- 3 eggs (medium)
- 130 grams sugar (¾ cup)
- 110 grams neutral oil (½ cup), e.g. sunflower
- 110 grams natural yogurt (½ cup, ~3.5% fat)
- 70 grams lemon juice (⅓ cup), freshly squeezed
- 1 tablespoon grated lemon zest
- 260 grams all-purpose flour (2 cups)
- ¾ sachet baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 350°F/175°C. Grease and flour a small pan (about 7–8 in / 18–20 cm).
- Beat the eggs with the sugar until frothy. Add the oil, yogurt, lemon juice, lemon zest, and salt. Combine the flour with the baking powder and fold it into the wet ingredients until just incorporated.
- Pour the batter into the prepared pan and bake for 45–50 minutes. Cool slightly, turn out onto a rack to cool completely, then decorate with lemon icing or powdered sugar.
Notes
- For a simple lemon glaze, sift about 150 g powdered sugar and whisk in 1–2 tablespoons lemon juice until smooth and thick enough to drizzle.
Ingredient substitutions
Variations
This lemon yogurt bundt is a classic, easy-to-make cake that stays moist and fresh for several days. If you want to change things up, try using orange juice and zest for a different citrus profile, or finish the cake with white chocolate and extra zest for a more indulgent presentation. Enjoy baking and sharing this simple, satisfying lemon cake!
