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Lemon Yogurt Bundt Cake

lemon yogurt bundt cake Dessert
Lemon Yogurt Bundt Cake
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
  • Pinterest
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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. ...MORE + LESS -

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

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  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
290
% Daily Value
Total Fat
11
Saturated Fat
6
Trans Fat
0
Cholesterol
70
Sodium
360
Dietary Fiber
0
Sugars
29
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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