Let’s talk about cake. Sometimes it’s an occasion for a big showy masterpiece of a cake, multi-layered and dripping with brightly coloured buttercream. Other times, all I want is something simple, comforting and quickly made. My Super Simple Lemon Bundt Cake is just such a cake.
Mixed together in one bowl, you can have this incredibly easy cake made before the oven even has time to heat up. The ingredients are readily available (you may even have them all at home already), and the flavour is pure nostalgia. In Germany, this sort of cake is actually eaten for breakfast and that is definitely an idea I can get behind!
This lemon cake is totally kid-friendly too, so for those of you still languishing in lockdown (poor New Zealand and Australia! I hope it’s over soon!) and looking for a little bit of entertainment, this is a simple cake recipe to make together with little ones. It can be whisked together by hand so you don’t even need a mixer, which means the hardest part is waiting for it to cool down enough to eat!
The yoghurt in this Super Simple Lemon Bundt Cake is the secret to the soft and fluffy crumb (look at the photos for proof!) while the oil keeps it moist and delicious. No need to cream butter and sugar together, simply whisk the wet ingredients together, add in the dry and away you go.
Another bonus with a lovely, easy recipe like this one is that it is very forgiving in terms of the baking pan. No Bundt tin or Guglhupf? No problem, it makes great muffins or an excellent loaf cake too. You’ll need to reduce the baking time for muffins to about 20-25 minutes, while a loaf cake may need a little more, depending on your oven.
I’ve given instructions in the recipe for a quick and easy lemon glaze to top the cake, but you can go as large or as little as you like. It’s very nice dusted with powdered sugar and can hold up well to a heavier buttercream topping if necessary, though I like it best with a zingy glaze. Served with a nice, strong coffee and maybe a dollop of yoghurt or cream, this Super Simple Lemon Bundt Cake is always a winner.
🍋 Life Has Given You Lemons? 🍋
Check out more of my favourite lemon recipes!
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
for the cake:
- 4 eggs
- 150g icing / powdered sugar, sifted
- 200ml neutral oil (sunflower or similar)
- 125g unsweetened yoghurt
- 30ml lemon juice (about ½ a large juicy lemon)
- zest of 1 large lemon
- 1 tsp vanilla extract
- 300g plain flour
- 15g baking powder
- a pinch of salt
for the glaze:
- 2 Tbsp lemon juice
- 8 Tbsp icing sugar
- Heat the oven to 180C / 350F / Gas 4 and grease a 1.5 litre / 6-cup capacity Bundt pan or Guglhupf form.
- Using an electric mixer or a whisk, beat the eggs and icing sugar together for 3 minutes until light and foamy. The mixture should change colour to a pale yellow.
- Add the oil, yoghurt, lemon juice, lemon zest and vanilla extract to the bowl and beat until well combined.
- Sift over the flour, baking powder and salt, then beat for 1 more minute, until the mixture is well combined and smooth.
- Pour into the prepared cake form and bake in the preheated oven for 40-45 minutes until risen and golden brown. Check to ensure the cake is done by inserting a skewer into the thickest part of the cake, it should come out clean, with maybe a crumb or two clinging to the skewer.
- Remove from the oven, allow to cool in the cake form for 5 minutes, then turn out onto a rack to cool completely.
- When the cake has completely cooled, make the glaze by whisking together the lemon juice and icing sugar / powdered sugar until thick and white - this takes a minute or two, don’t stop too early! If the glaze is too runny, add a little extra icing sugar until it reaches the desired thickness.
- Drizzle over the cake, allow a minute or two to set, then serve.
This cake will keep at room temperature, covered, for several days.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 450Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 75mgSodium: 239mgCarbohydrates: 53gFiber: 1gSugar: 28gProtein: 7g
FREQUENTLY ASKED QUESTIONS
I don’t have a bundt pan or Guglhupf! Can I still make Super Simple Lemon Bundt Cake?
Yes, you can! Try it in muffin tins or a loaf pan. A 9in / 20cm pan should work too!
What sort of bundt pans / Guglhupf forms do you use?
I have an addiction to Nordicware Bundt pans like these ones! I have a whole collection hanging on the wall in my kitchen because I think they are so beautiful. They are also great quality so can take a fair bit of being knocked around. I’ve also had great success with silicone pans like this – they have the added bonus of virtually never sticking.
What sort of lemon zester is the best?
Oh my goodness, my lemon zester and my chef’s knife are the two pieces of kitchen equipment that come with me absolutely everywhere! I have a 10-year-old Microplane zester that is still as sharp as the day I was given it and is flat out one of my favourite pieces of kitchen equipment ever. I use it for zesting lemons, but also grating garlic and, even better, frozen ginger. Highly recommended!
Can I make this cake in other flavours?
I don’t see why not! Plain vanilla works, or throw a little cinnamon and allspice at it for a simple spice cake. The base recipe is flexible.
Can I use sweetened or low-fat yoghurt to make Super Simple Lemon Bundt Cake?
Yes, though the results will differ depending on what you use, due to the differing fat and sugar or sugar replacement quantities in the yoghurt. Go ahead and experiment, that is part of the fun.
Can I make this cake in my Instant Pot?
I don’t personally have an Instant Pot, but a 6 cup Bundt pan like this one will fit inside an Instant Pot.
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