Everyday Recipes

Lemon Yogurt Bundt Cake

Official LA LECHERA®
Lemon Yogurt Bundt Cake
Recipe Info - Skill Level
Recipe Info - Serving Size
24 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
1 hr 5 min


Make It

Step 1

Preheat oven to 325° F. Spray 12-cup Bundt pan with cooking spray. Dust lightly with flour.

Step 2

Whisk together yogurt, sweetened condensed milk, 1/4 cup lemon juice and vanilla extract in medium bowl.

Step 3

Beat granulated sugar and 2 tablespoons lemon peel in large mixer bowl for a few seconds or until fragrant. Add butter; beat on medium speed for a couple minutes or until creamy. Add eggs one at a time, beating well after each addition.

Step 4

Combine flour, baking powder, baking soda and salt in large bowl; stir well.

Step 5

Beat in flour mixture alternately with yogurt mixture on low speed, beginning and ending with flour mixture. Pour batter into prepared pan.

Step 6

Bake for 65 to 75 minutes or until wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 1 hour. Invert cake onto wire rack or serving platter to cool completely.

Step 7

Whisk together powdered sugar, 2 tablespoons lemon juice and lemon peel from 1/2 lemon in small bowl until smooth. Drizzle over cooled cake.


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