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Ingredients
| lowfat plain yogurt: 1 cup |
| lemon zest: 1 Tbl |
| lemon juice: 1/4 cup |
| vanilla extract: 1 tsp |
| unsalted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| eggs: 4 |
| cake flour: 2 3/4 cups |
| lemon juice: 1/2 cup |
| granulated sugar: 1/2 cup |
| water: 1/4 cup |
| powdered sugar (unsifted): 1 cup |
| 2% milk: 5 tsp |
Lemon Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- 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.