The lemon and yogurt bundt cake is a simple and wholesome dessert perfect for breakfast. The recipe is very easy and quick to prepare. You won’t need to whip anything; just separate the dry from the liquid ingredients and mix everything together with a hand whisk.
To make it, I used my basic recipe of the 5-minute yogurt cake to which I added lemon zest and juice. Additionally, I enhanced it with a glaze that gives it a very intense lemon flavor. Aromatic and light, it can also be filled with custard and fresh fruit.
The 5-minute cakes are ideal when you have little time and don’t want to give up the pleasure of dessert; the recipes are very easy, nothing needs to be whipped, you only need two bowls and a scale. In recent years, they have become my go-to, and I make countless variations.
Here are some recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 320.83 (Kcal)
- Carbohydrates 52.40 (g) of which sugars 31.12 (g)
- Proteins 5.37 (g)
- Fat 11.21 (g) of which saturated 2.68 (g)of which unsaturated 7.88 (g)
- Fibers 0.70 (g)
- Sodium 26.46 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 1/2 cup plain yogurt
- 1/3 cup vegetable oil
- 2 tbsps lemon juice
- 1 packet baking powder
- 1 tsp vanilla extract
- lemon zest (grated, from one edible peel lemon)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup vanilla powdered sugar
- 1 tbsp lemon juice
Tools
- 2 Bowls
- 1 Scale
- 1 Hand Whisk
- 1 Bundt Cake Pan 8.5 inches in diameter
- 1 Small Bowl
- 1 Sifter
Procedure
To flavor the batter, I use an organic lemon. Wash it well, dry it, grate the zest, and squeeze the juice.
In a bowl, sift the flour with the baking powder, add the sugar, and mix.
In the other bowl, place the eggs, the juice and zest of half a lemon, yogurt, oil, and vanilla. Mix everything with a whisk to blend the ingredients well.
Pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to obtain a smooth batter.
The batter is ready.
Pour the mixture into the mold and bake the cake in a preheated static oven at 350°F for about 40 minutes; the baking time depends on the power of the oven, do the toothpick test and, if necessary, extend it a few minutes.
If the surface becomes too dark, cover it with a sheet of aluminum foil.Remove the cake from the oven, let it rest for 10 minutes before removing it from the mold. Place it on a plate and let it cool completely.
In a small bowl, pour the sifted powdered sugar, gradually add the lemon juice to get the consistency you prefer; if you like a thicker glaze, use less juice, if you like a lighter glaze, add more juice.
In a small bowl, mix powdered sugar with the juice of half a lemon creating a fairly thick glaze (otherwise it will drip under the cake and won’t stick) and cover the surface of the bundt cake.
Pour it immediately over the bundt cake and let it rest a few minutes to set.
The lemon and yogurt bundt cake is ready to serve.
Advice
Storage
The lemon and yogurt bundt cake can be stored at room temperature for 3/4 days.
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