Lemon Bundt Cake

READY IN: 1hr
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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