LIGHT LEMON AND YOGURT BUNDT CAKE, a soft and fragrant cake, perfect for breakfast or a snack, without butter and with fruit yogurt for an even fresher and more delicate note.
The light lemon and yogurt bundt cake is one of those simple desserts that feel like home, perfect to enjoy at breakfast or as a snack with a cup of tea or coffee. It’s soft, fragrant, and butter-free, so a bit lighter than usual.
I made it with the fruit yogurt I had in the fridge: a smart idea to avoid waste and give the cake a different note. Plain yogurt works just as well! It’s quick to prepare, no beaters or complicated steps needed: just a bowl, a whisk… and into the oven!
A quick and fluffy bundt cake, loved by both adults and children, which you can enrich with lemon zest, chocolate chips, nuts, or a sprinkle of powdered sugar. Give it a try: you’ll love the smell in your kitchen!
Join me in the kitchen today there’s light lemon and yogurt bundt cake.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1 lemon zest
- 1 cup sugar
- 3 fruit yogurt
- Half packet baking powder
- 1/2 cup corn oil
Steps
Beat the egg yolks with the sugar until fluffy, then whip the egg whites with a pinch of salt and gently fold the two mixtures together.
Add the flour with the baking powder, oil, and yogurts, stirring well after each addition.
Finally, add the lemon zest and mix again.
Pour the batter into a greased and floured 9-inch pan, then bake at 350°F for about 25 minutes, testing with a toothpick before removing from the oven.
Bon appetit
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LIGHT LEMON AND YOGURT BUNDT CAKE
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LIGHT LEMON AND YOGURT BUNDT CAKE
Can I use plain yogurt for the light lemon bundt cake?
Yes, you can use plain yogurt instead of fruit yogurt. The result will still be soft and fragrant, with a more neutral taste that pairs well with lemon.
Can the lemon and yogurt bundt cake be made without eggs?
Yes, you can try substituting the eggs with extra yogurt, mashed banana, or a vegan substitute. The result will be slightly different but still delicious.
How to store the light lemon bundt cake?
Store it under a glass dome or in an airtight container for 3-4 days. You can also freeze it in slices and thaw as needed.
Can I use Greek yogurt in the recipe?
Of course! The bundt cake will be slightly denser but equally soft. Add a splash of milk if the batter seems too thick.
