Breakfast Baking
Lemon Yogurt Bundt Cake with Tangy Lemon Glaze
Original recipe: 10 servings · Prep: 15 min · Cook: 45 min · Total: 185 min
By Beginnerbakes Editorial TeamPublished Apr 14, 2026 | Updated Oct 17, 2026
American
185 mins
Beginner-friendlyEasyStep By StepNo Fuss
Lemon yogurt Bundt cake with a tangy lemon glaze. Mix the wet and dry ingredients separately before combining them for the batter. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 45 minutes; additional elapsed time 125 minutes; total about 185 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
45 min
Total
185 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)
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.
Timing and preparation
Mix wet and dry ingredients in separate bowls. Allow 40-45 minutes baking, 15 minutes cooling in the pan, full rack cooling and 15-20 minutes glaze setting. A complete elapsed time has not been established.
Storage
Store cooled cake covered at room temperature for up to 3 days or refrigerate for up to 5 days, as the method specifies.
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