How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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One-Bowl Classic Lemon Yogurt Bundt Cake with Tangy Lemon Glaze

Name: One-Bowl Classic Lemon Yogurt Bundt Cake with Tangy Lemon Glaze
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup plain Greek yogurt (full fat preferred); 1 1/2 cups granulated sugar; 3 large eggs, room temperature; Zest of 2 lemons; 1/4 cup freshly squeezed lemon juice; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup vegetable oil or melted coconut oil; For the glaze:; 1 cup powdered sugar, sifted; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest (optional)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 14, 2026 · Updated Jul 11, 2026

American 55 mins beginner-friendlyeasyone-bowlstep-by-stepquickno-fusslemonglazecomfort-foodmorning-bakeminimal-ingredients

A beginner-friendly, moist lemon yogurt bundt cake made in one bowl with simple ingredients. This easy recipe delivers bright citrus flavor and a tender crumb, finished with a tangy lemon glaze perfect for morning treats or easy dessert.

One-Bowl Classic Lemon Yogurt Bundt Cake with Tangy Lemon Glaze

Prep 10 min

Cook 45 min

Total 55 min

Servings 10

Difficulty easy

Cuisine American

Ingredients

Servings 10

1 cup plain Greek yogurt (full fat preferred)
1 1/2 cups granulated sugar
3 large eggs, room temperature
Zest of 2 lemons
1/4 cup freshly squeezed lemon juice
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil or melted coconut oil
For the glaze
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)

BeginnerBakes lemon yogurt bundt cake ingredients

Instructions

Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease and flour a 10-inch bundt pan to prevent sticking.
In a large mixing bowl, whisk together Greek yogurt, granulated sugar, and eggs until smooth and creamy.
Add lemon zest, lemon juice, and vanilla extract; whisk until flavors are fully combined.
In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt for an even dry mix.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to keep the cake tender.
Pour in vegetable or melted coconut oil and gently fold until the batter is fully moist and thick but spreadable.
Transfer batter evenly to the prepared bundt pan and smooth the surface with a spatula.
Bake on the center oven rack for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pan for 15 minutes. Carefully invert onto a cooling rack to cool completely.
While cake cools, prepare the lemon glaze by whisking powdered sugar, lemon juice, and optional lemon zest in a small bowl until smooth and pourable, adjusting consistency with more lemon juice if necessary.
Drizzle the cooled cake evenly with the lemon glaze, letting it drip down the sides beautifully.
Allow glaze to set for 15-20 minutes before slicing and serving.
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.

BeginnerBakes raw lemon yogurt bundt cake batter in pan

Tips

Equipment Needed

To bake this easy and flavorful One-Bowl Classic Lemon Yogurt Bundt Cake with Glaze, you'll require essential baking tools tailored for beginner-friendly baking: 10-inch Bundt Pan: Creates the signature cake shape. Ensure you grease and flour it well to avoid sticking. Large Mixing Bowl: Since this is a one-bowl recipe, choose a spacious, sturdy bowl for easy mixing and minimal mess.

Ingredient Prep Notes

Yogurt: Use plain Greek yogurt (full fat preferred) for creaminess and a slight tang that balances the lemon flavor. For dairy-free or vegan options, substitute with plain, unsweetened coconut or almond yogurt. Eggs: Bring eggs to room temperature for better mixing and a lighter batter.

Oven Note

For best results with your lemon yogurt bundt cake, especially if you're new to baking, follow these essential oven tips: Preheat Fully: Always preheat your oven to 350 degrees F (175 degrees C) to ensure even baking from the start. Use an Oven Thermometer: Oven temperatures can vary widely. A thermometer helps you bake at the correct temperature and avoid under- or overcooking.

Easy Upgrade Ideas

Simple Customizations to Enhance Your Lemon Yogurt Bundt Cake Add Fresh Berries: Fold in 1 cup of fresh blueberries or raspberries into the batter for vibrant color and fruity bursts. Try Vegan Yogurt: Replace Greek yogurt with coconut or almond-based yogurt to make a dairy-free and vegan-friendly version. Spice It Up: Add 1 teaspoon ground cardamom or cinnamon for a warm, aromatic twist that complements the lemon beautifully.

Frequently Asked Questions

Can I make One-Bowl Classic Lemon Yogurt Bundt Cake with Tangy Lemon Glaze ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

plain Greek yogurt (full fat preferred): Use dairy or unsweetened plant-based alternatives with a similar thickness so the batter does not become too loose.
granulated sugar: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.
eggs: Use a tested egg replacer only when the recipe can tolerate a slightly softer crumb.
Zest of 2 lemons: Use comparable fruit and keep pieces small so they bake evenly and do not weigh down the batter.
freshly squeezed lemon juice: Use comparable fruit and keep pieces small so they bake evenly and do not weigh down the batter.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

Read related air fryer guides and cooking tips.

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One-Bowl Classic Lemon Yogurt Bundt Cake with Tangy Lemon Glaze

Recipe Details

Ingredients

Instructions