Lemon Yogurt Bundt Cake

Prep 20 min
Total 2 hr 0 min
Servings 12

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So simple, and so pretty! An easy yogurt cake cake bursting with lemon flavour is topped with a bright and zesty lemon glaze. Creamy vanilla yogurt adds a little extra “oomph” to the batter, resulting in a super moist cake with a wonderful texture—and it keeps like a dream. Recipe by Tablespoon.com.

Ingredients

1 box Betty Crocker™ SuperMoist™ lemon cake mix
1 cup vanilla yogurt
3 tablespoons lemon juice
2 tablespoons lemon zest
3 large eggs
1/2 cup melted butter, cooled slightly
1/2 cup water

1 cup icing sugar
2 tablespoons lemon juice, plus up to 1 tablespoon more, if needed
1 tablespoon lemon zest

Steps

1

Preheat oven to 350°F. Spray a non-stick Bundt™ pan with cooking spray and dust the inside of the pan with 1 tablespoon of the lemon cake mix.
2

Combine the remaining cake mix, yogurt, lemon juice, lemon zest, eggs, melted butter and water in a mixing bowl. Beat on medium speed for 1 1/2 minutes. Pour into Bundt™ pan.
3

Bake for 38-46 minutes until a toothpick inserted in the centre of the cake comes out clean. Let cake cool for 10 minutes then turn the cake out onto a cooling rack. Cool completely.
4

To make the lemon glaze, sift the icing sugar to remove any lumps. Pour 2 tablespoons of lemon juice into the icing sugar and stir to combine. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it is pourable. Stir in the half of the lemon zest.
5

Pour the glaze over top of the cooled cake. Sprinkle cake with the remaining lemon zest. Refrigerate any leftovers, covered, for 3-4 days.