Greetings friends and welcome to my first NEW recipe of 2020. “But it’s April 8th!” You say? Why yes it is. In the spirit of full disclosure – I actually shot this recipe last May. I know, crazy, right?! Please don’t judge me. With my 2019 editorial calendar, the change in seasons, and my new job, I never had a good moment to post it. So here we are. But really…couldn’t we all use a bright and cheerful lemon bundt cake right about now anyway? Let’s just all agree that this worked out for the best.
As you could probably guess from my blog hiatus, it has been a struggle to find balance between work and extracurriculars. Now that I have been forced to slow down, I am reminding myself of all of the things that bring me so much joy – namely this place. You. I absolutely love creating and experimenting in the kitchen and sharing delicious recipes with this community.
These last few weeks have been tough, to say the least, but I am confident that we will bounce back stronger and more united. One thing that has been so neat to witness is the number of people cooking and baking at home for the first time in a long time! I hope that trend continues long after we are allowed back in public.
This seemed like the perfect recipe to share during Holy Week and leading up to Easter. This delightful lemon bundt cake is not too sweet, not too tart, and perfectly moist. The secret to making this lemon bundt cake extra special is the syrup used to coat the cake prior to glazing. It keeps the moisture sealed in while giving an extra lemony kiss. It also helps the glaze really stick to the cake.
I know this Easter is going to be a lot different than years’ past without being able to physically attend church, or gather with with friends and family. But I encourage you to still find ways to celebrate the joy of this season. Use this time of slowness to listen, and remember what is most important. We are all in this together.
And for my loyal followers and friends who have supported and championed me during the blog hiatus the last few months – thank you from the bottom of my heart. I could not continue without you. Your encouraging messages have been thoughtful reminders that we have a special community here, something that I do not take for granted.
Happy Easter everyone!Print
This bright lemon bundt cake is not too sweet, not too tart, and perfectly moist. A perfect lemony treat!
For the Cake:
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup full fat Greek yogurt
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 large eggs, room temperature
- 1 ½ cups granulated sugar
- 2 Tbsp fresh lemon zest
For the Syrup:
- ½ cup granulated sugar
- ½ cup fresh lemon juice
For the Lemon Glaze:
- 1 cup sifted powdered sugar
- 2 Tbsp fresh lemon juice
- Preheat your oven to 350F degrees. Use butter to grease a standard bundt pan. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a 2-cup measuring cup, stir together the yogurt, lemon juice, and vanilla extract. Set aside.
- In a large bowl, use a hand mixer on medium-high speed to cream together the butter, sugar, and lemon zest, until light and fluffy. About 2-3 minutes. Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.
- On low speed, alternate in 2-3 parts, the yogurt mixture and the dry ingredients. Beat after each addition, but do not over mix. Pour the batter into the greased bundt pan. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack to cool completely. I nest my cooling rack in a rimmed baking sheet to make the next two steps mess-free.
- To make the syrup, combine the sugar and lemon juice in a small sauce pan over medium-low heat. Stir constantly until sugar dissolves and thickens. Use a pastry brush to brush the entire cake with the syrup, ensuring to use all of it. Allow cake to cool completely before moving onto the glaze.
- To make the glaze, combine the powdered sugar and lemon juice. Whisk until completely smooth. Glaze should be thick but still pourable. Pour the glaze evenly over the cake and allow to set for 30 minutes before transferring the cake to a plate or carrier.
Cake should always be served at room temperature. If storing, make sure cake is in an air tight container in the refrigerator. Best eaten within a few days.