Lemon Bundt Cake
Ingredients
Lemon Cake
-
½
lb
unsalted butter
-
2
cups
granulated sugar
-
2
tablespoons
lemon zest
-
4
large
eggs
-
1
teaspoon
table salt
-
2
teaspoons
baking powder
-
2¾
cups
all-purpose flour
-
3
tablespoons
cornstarch
-
½
cup
whole milk
-
¼
cup
lemon juice
-
¼
cup
Greek yogurt
-
1½
teaspoons
vanilla extract
Lemon Icing
-
1½
cups
powdered sugar
-
2-3
tablespoons
lemon juice
-
1
teaspoon
lemon zest
Instructions
- Preheat the oven to 350°F and grease the bundt pan.
- Whip the softened butter until light and fluffy, then add granulated sugar and lemon zest, mixing until fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, salt, baking powder, and cornstarch.
- In another bowl, whisk together lemon juice, milk, and vanilla extract.
- Alternately add the dry ingredients and wet ingredients to the butter mixture, mixing until just combined.
- Fold in Greek yogurt until just combined.
- Pour the batter into the prepared bundt pan and level it.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and cool completely on a wire rack.
- For the icing, whisk together powdered sugar, lemon juice, and lemon zest.
- Drizzle the icing over the cooled cake and let it set before slicing.
Nutrition Facts (estimated)
Servings
16
Calories
353
Total fat
13g
Total carbohydrates
55g
Total protein
5g
Sodium
170mg
Cholesterol
78mg
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