Name: Lemon Yogurt Bundt Cake
Prep time: 20 s
Cook time: 65 s
Total time: 145 s
Yield: 24
Ingredients: Nonstick cooking spray; 1 cup plain Greek yogurtat room temperature; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup granulated sugar; Grated lemon peel from 2 lemons (about 2 tablespoons); 1 cup (2 sticks) unsalted butterat room temperature; 4 large eggsat room temperature; 2 3/4 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup powdered sugar; 2 tablespoons fresh lemon juice; Grated peel from half of a lemon

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.