Yogurt Bundt Cake with Lemon Glaze
If you’re looking for a simple and super delicious dessert, this bundt cake is just what you need. It’s soft, fragrant, fresh… and can be prepared in just a few minutes!
I often make it when I crave a breakfast dessert that isn’t too heavy, but still indulgent: no butter, just yogurt and vegetable oil, and the scent of lemon fills the entire kitchen.
The grated zest in the batter works its magic, but it’s the generous lemon glaze that makes it irresistible. Soft inside, with that sugary crust outside… I dare you to resist it!
Perfect for Sunday breakfast, for a wholesome snack, or even to bring as a dessert to friends’ houses: light, yes, but with character!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup yogurt (whole plain)
- 1/2 cup vegetable oil
- 3/4 cup flour
- 3/4 cup cornstarch
- 1 packet baking powder
- 1 egg white
- 3/4 cup powdered sugar
- 5 drops lemon juice
Steps
Break the room temperature eggs into a large bowl (leave them out of the fridge for at least an hour beforehand). Start beating with an electric mixer, adding the sugar in two parts, until you get a light, fluffy mixture.
Then pour in the vegetable oil in a thin stream, continue mixing, then add the yogurt and the grated lemon zest. Thoroughly combine all ingredients.
Sift the flour and gradually incorporate it into the mixture, stirring gently. Finally, add the sifted baking powder and mix everything until you get a smooth and homogeneous batter.
Butter and flour a 20 cm (8-inch) diameter bundt pan, pour the batter into it, and level it with a spatula.
Bake in a preheated static oven at 350°F for about 40-45 minutes. To check for doneness, always perform the toothpick test: if it comes out dry, the cake is ready!
Once baking is complete, turn off the oven, leave the door slightly open, and let the cake rest for another 5 minutes. Then remove it from the oven and let it cool completely on a rack, so it can dry well at the base too.
🍋 Prepare the Lemon Glaze
In the meantime, focus on preparing the lemon glaze.
Pour the egg white, at room temperature, into a bowl with a few drops of lemon juice. Start beating with an electric mixer until the mixture becomes white and frothy.
When it begins to thicken, add the sifted powdered sugar, a little at a time, continuing to beat until you get a glaze that is smooth, shiny, and thick enough.
At this point, you can decorate the cake: spread a few spoonfuls of glaze over the surface and let it drip slowly down the sides, naturally.
Finish everything off with a grating of fresh lemon zest to give a fragrant and scenic touch.
Let the glaze set for a few minutes before slicing and serving your bundt cake.
Variations and Notes
🌿 VARIATIONS OF THE CLOUD YOGURT BUNDT CAKE
Gluten-free:
Replace all-purpose flour with rice flour or a gluten-free baking mix. Add ½ teaspoon of xanthan gum for better structure.
Flavored Yogurt:
Use lemon, vanilla, or coconut yogurt for an extra touch of flavor. With strawberry yogurt, you get a pastel pink “spring” version.
Whole Wheat Version:
Replace half of the flour with whole wheat flour and add orange zest for balance.
With Fresh Fruit:
Add blueberries, diced strawberries, or grated apples to the batter for a soft, fruity center.
Marbled Bundt Cake:
Divide the batter into two parts, add unsweetened cocoa to one, and create a marbled effect with a toothpick.
Lactose-free:
Use plant-based yogurt (soy, coconut, almond) and plant-based milk for a lighter and more digestible dessert.
🍋 NOTES ON THE LEMON GLAZE
Classic: powdered sugar + filtered lemon juice.
Shiny and Compact: add a few drops of vegetable oil to polish the glaze.
Thicker: use less lemon juice to achieve a more covering and white glaze.
With Zest: grate lemon zest into the glaze for a more intense visual and aromatic effect.
Decorations: try poppy seeds, edible flowers, or dried lemon slices for a beautiful effect
If you want to use butter instead of oil
Butter instead of oil: quantity and how to use
Instead of 100 ml of vegetable oil, you can use 120 g of melted butter (not piping hot, just warmed).
The butter will give a richer and denser texture compared to oil, and a more “buttery” and traditional flavor.
Melt the butter over low heat or in the microwave, then let it cool slightly before adding it to the batter (after the eggs and sugar, along with the yogurt).
SEE BUTTER-OIL CONVERSION TABLE
