This super soft lemon bundt cake is a cloud of goodness, made with lemon-flavored yogurt for unique tenderness. Ideal for breakfast or any time of day, this cake turns out very soft, fragrant and above all tasty. Each slice releases the fresh aroma of citrus, making every bite a real pleasure.
Come along with me and let’s get baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 55 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the super soft lemon bundt cake
- 2 Lemon yogurt pots (250 g (8.8 oz / about 1 cup))
- 1 Packet (sachet) of baking powder
- 100 g Cornstarch (Maizena) (or potato starch — about 3/4 cup (100 g / 3.5 oz))
- 150 g All-purpose flour (00) (about 1 1/4 cups (150 g / 5.3 oz))
- 100 g Vegetable oil (neutral-flavored) (about 7 tablespoons (100 g / 3.5 oz))
- 3 Eggs
- 110 g Granulated sugar (about 1/2 cup (110 g / 3.9 oz))
Steps for the super soft bundt cake
In a bowl, use electric beaters to whip the eggs and sugar until the mixture becomes frothy. Add the oil in a thin stream and let it incorporate. Next, add the yogurt a little at a time. Once the yogurt is combined, add the sifted flour, cornstarch and baking powder, one tablespoon at a time. Beat with the electric beaters for a few minutes: the batter is ready.
Pour the batter into a pan about 8 2/3 inches in diameter (22 cm), previously buttered and floured.
I also added a few tablespoons of cherry jam. If you want to do the same, a note: the jam will sink to the bottom (I admit I exaggerated the amount), but don’t worry. Once baked and cooled, simply turn the cake out onto a plate and crumble some plain cookies over the jam.
Turn it out again onto a plate and you’re done: the bundt cake is saved and the jam won’t stick to the plate. I’m very happy with the result! If you want to avoid this issue, I recommend filling the cake after baking: bake it without filling and, once cooled, cut it in half and fill as you like.
Bake at 338°F (170°C) for 40 minutes, always performing the toothpick test.
Thank you for baking with me. See you on the next kitchen adventure.
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Storage
The soft lemon bundt cake keeps well at room temperature for about 3–4 days if stored under a glass dome or in an airtight container to preserve its softness. If you filled the cake with jam, make sure to keep it in a cool, dry place. In summer, if your kitchen is very warm, you can store it in the refrigerator and let it sit at room temperature for about ten minutes before enjoying.
