My love for lemon is big, friends. BIG. Lemon French Toast. Lemon Coffee Cake. Lemon Cheesecake. Lemon Chicken. Lemon Monkey Bread. I love it in EV-ery-thing. Am I alone here? I love citrus, well, let’s be honest, year round. But it is so fresh and perfect for bringing me out of those winter blues! I also happen to love cake (surprise!), and I love using Greek yogurt to make super light and moist cake, so here we are. Can’t get enough lemon? Try this Lemon Bread Recipe next!
Here are a few tips and tricks for making the perfect Lemon Bundt Cake:
I use a combination of oil and Greek yogurt to make this cake incredibly moist. I know sometimes people get weird about using oil in baking, but oil is really the (not-so) secret ingredient here. Oil makes for a moist-er (it’s a word, right?) cake than any other fat, so don’t swap it. Measure your lemon juice, and be sure not to just juice your lemons right into the bowl. You really want the perfect amount so that the cake is moist but not soggy (I’ve been there). Weigh your flour if at all possible: it is just too difficult to ensure the perfect amount of flour when using measuring cups, and a little extra flour means a dry cake. Since bundt cakes are already on the denser side as far as cakes go, you really don’t want it dense and dry. Let it cool completely on a wire rack before slicing: I know this one is hard, but cutting into baked goods before they’ve had a chance to cool can lead to stale and dry cake. Not what we’re going for!
Variations on this Lemon Bundt Cake:
For extra lemon flavor, create a lemon simple syrup and brush it all over the cooled cake. You can see my lemon simple syrup recipe here as an ingredient in this easy Lemonade recipe. Add some blueberries! We all love lemon and blueberries together, so it’s a natural fit. The most important thing to note when adding in fruit, is that it will increase our batter. For this reason, you need to scoop out some batter and bake a couple of muffins or a mini loaf so that the cake does not run over. For extra lemon flavor without the work, you can always add a bit of lemon extract (don’t go crazy — that stuff is powerful!) This cake is denser than most cakes, as most bundt cakes are (they are more “pound cake” in texture.) For this reason, I prefer not to use it for layer cakes or in a 9×13″ pan unless I am cutting it up to use in a trifle or something similar.
This cake is perfect with frosting, or whipped cream, a cream cheese glaze, or just a dusting of powdered sugar and some fresh berries. Pile them up on top for a showstopping dessert! You won’t regret it — I promise 😉 Recipe adapted from Martha Stewart’s Lemon Bundt Cake. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
