Simple Lemon Bundt Cake
My Simple Lemon Bundt Cake is bursting with fresh, citrus flavour. Made with yoghurt and oil, it has a soft and tender crumb. Perfect for coffee or morning tea!
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, and perfect for showing off gorgeous in season lemons.
Why is this lemon bundt so good?
The yoghurt in this 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.
Made in one bowl!
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!
Great for making with kids
I think the sooner kids get into the kitchen the better! This lemon cake is totally kid-friendly, so for those of you looking after little ones over the holidays and searching for a little bit of entertainment, this is a simple cake recipe to make together.
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 bundt pan? no problem!
Another bonus with a lovely, easy recipe like this one is that it is very forgiving in terms of the baking pan.
No Bundt pan 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.
How to Glaze Lemon Bundt Cake
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.
This cake is 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!
Gin & Tonic Jelly with Lemon Granita
Lemon and Sage Ricotta Gnocchi
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! It also fits perfectly in a standard loaf pan. Remember to test with a wooden or metal skewer to ensure the cake is cooked through.
What sort of bundt pans / Guglhupf forms do you use?
I have an addiction to Nordicware Bundt pans, in fact 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 – they have the added bonus of virtually never sticking.
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.
With a delicious moist texture and a soft and tender crumb, this Simple Lemon Bundt Cake will be a recipe you return to again and again.
Simple Lemon Bundt Cake
My Simple Lemon Bundt Cake is bursting with fresh, citrussy flavour. Made with yoghurt and oil, it has a soft and tender crumb. Perfect for coffee or morning tea!
Ingredients
for the cake:
- 4 large eggs
- 150 g powdered sugar, sifted
- 200 ml vegetable oil, e.g sunflower, canola
- 125 g unsweetened yoghurt
- 30 ml lemon juice , about ½ a large juicy lemon
- zest of 1 large lemon
- 1 tsp vanilla extract
- 300 g plain or all-purpose flour
- 15 g baking powder
- a pinch of salt
for the glaze:
- 2 Tbsp lemon juice
- 8 Tbsp powdered sugar
Instructions
- PREPARE: Heat the oven to 180C / 350F / Gas 4 and grease a 1.5 litre / 6-cup capacity Bundt pan or Guglhupf form.
- BEAT THE EGGS: 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 WET INGREDIENTS: Add the oil, yoghurt, lemon juice, lemon zest and vanilla extract to the bowl and beat until well combined.
- ADD THE DRY INGREDIENTS: Sift over the flour, baking powder and salt, then beat for 1 more minute, until the mixture is well combined and smooth.
- BAKE: 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.
- COOL THE CAKE: Remove from the oven, allow to cool in the cake form for 5 minutes, then turn out onto a rack to cool completely.
- MAKE THE GLAZE: 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.
- GLAZE AND ENJOY!: Drizzle over the cake, allow a minute or two to set, then serve.
Notes
This cake will keep at room temperature, covered, for several days.
Recommended Equipment
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Nutrition
Serving: 1slice | Calories: 450kcal | Carbohydrates: 53g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Cholesterol: 75mg | Sodium: 239mg | Fiber: 1g | Sugar: 28g
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It’s a beautiful hot summer day in London, and I fancied making this recipe for dinner. Got myself some top notch ingredients and whipped it together. It is to die for! Treat yourselves, everyone.
I look forward to trying this recipe. Will nonfat Greek yogurt work? It’s what we always have in the fridge. Or should I go buy regular plain yogurt? Thank you!
Hi Dee! I’ve not personally cooked this recipe with non-fat Greek yoghurt, but I suspect it will work just fine. With a reduced fat content the mouthfeel and crumb may be a little different, but still perfectly delicious 🙂 J.