Lemon Bundt Cake

20 servings
1 hr 20 min

When life gives you lemons… make a lemon cake! I love the tanginess that lemons add to baking. This bundt cake is quite dense, similar to a pound cake texture, and still moist with the addition of yoghurt and oil. It is a massive cake, easily giving about 20 servings. I have used a 12 cup bundt pan for this cake, but feel free to half the recipe if you want to make a smaller cake. You can make this cake ahead of time, as it keeps well at room temperature for 2-3 days. If you need longer, just wrap it well and pop it in the fridge for up to 5 days.

Recipe details

  • 20  servings
  • Prep time: 20 Minutes Cook time: 60 Minutes Total time: 1 hr 20 min
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Ingredients

For the cake

  • 555g (4.5 cups) of plain flour
  • 1.5 teaspoon baking powder
  • 1.5 Teaspoon salt
  • 345g (1.5 cups) unsalted butter, softened
  • 400g (1 3/4 cups) sugar
  • 120ml (1/2 cup) canola/vegetable oil
  • Zest of 4 lemons
  • 90ml fresh lemon juice
  • 1 tablespoon vanilla extract
  • 8 eggs
  • ¼ cup Greek or plain yoghurt

For the icing

  • 1 cup (120 g) powdered sugar
  • 1 tablespoon (15 ml) lemon juice , or as needed

Instructions

For the cake

Preheat the oven to 350°F (175°C). Grease a 12 cup bundt cake pan with butter.
In a large bowl, sift together the dry ingredients (flour, baking powder, salt) and set aside.
In a large bowl fitted to a stand mixer, beat together butter and sugar until pale and fluffy (around 5 minutes) at a medium speed. You can also beat with a hand-held electric mixer.
Add the yoghurt, oil, lemon zest and juice and mix until combined. Add eggs one at a time, making sure it is fully incorporated before adding the next one.
Mix in the flour and beat at low speed until combined. Switch to a silicone spatula and ensure that all of the dry ingredients have been combined.
Pour the batter into the prepared bundt pan
Bake on the middle oven rack for 60 minutes. Remove and check with a skewer if the cake is cooked. Return to the oven if not clean, then check again after 5 minutes.
Allow to cool for about 10 minutes after removing from oven, then invert onto rack and allow to cool.
Once completely cooled, you can make the lemon icing.
Combine lemon juice and powdered sugar. The consistency should be slightly runny to allow it to drip. Drizzle onto cake using a spoon.

Comments

  • Aimee Aimee on May 11, 2021

    This so looks delicious! Will have to give it a try.

  • Dawn Dawn on May 26, 2021

    This looks so good!! I love lemon! I’m going to try this but can you make this in a regular pan instead of a Bundt pan?

    • Vivbakez Vivbakez on May 31, 2021

      Hi Dawn, thank you! Yes I believe you could, but may need to scale down the ingredients as the bundt pan I used was very big, or split the batter into a few pans/tins. The baking time would also need to be adjusted depending the size.

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