Description

Brighten your day with this incredibly moist and tender Lemon Yogurt Cake. By using lemon-flavored yogurt, this simple Bundt cake achieves a perfect citrus zing and a soft, reliable crumb that stays fresh for days.

Ingredients

1 cup butter, softened
2 cups white sugar
3 large eggs
1 teaspoon lemon extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container lemon-flavored yogurt

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Instructions

Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan.
In a large bowl, cream the softened butter and white sugar with an electric mixer for 3 to 5 minutes until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next; stir in the lemon extract with the final egg.
Sift together the flour, baking soda, and salt in a separate bowl.
With the mixer on low, add the flour mixture and the lemon yogurt alternately to the creamed butter, beginning and ending with the dry ingredients.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Notes

For an extra boost of flavor, you can stir a tablespoon of fresh lemon zest into the batter along with the extract. If you find your Bundt cake sticking, try letting it rest on a damp towel for a few minutes before inverting to help release it from the pan.

Prep Time: 15 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American