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Category: Dessert
Lemon Bundt Cake - TastyPlanner.com
Chef: Catdfox
Per Serving: 370 cal; 5 g pro; 60 g carb; 0 g fib; 13 g fat (8 g sat fat) 84 mg chol; 122 mg sod
Recipe Source: Womans Day Sep 16 08
Ingredients
Cake
1 cup plain low-fat yogurt
1 Tbs grated lemon zest
1/4 cup lemon juice
1 tsp vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
4 large eggs
2 3/4 cups cake flour (not self rising)
LEMON SYRUP
1/2 cup lemon juice
1/2 cup sugar
1/4 cup water
GLAZE
1 cup confectioners' sugar
5 tsp milk
Instructions
1. Heat oven to 350 degrees F. You’ll need a 10" bundt pan coated with nonstick spray and flour.
2. CAKE: Whisk yogurt, lemon zest, juice and vanilla in small bowl.
3. Beat butter, sugar, baking powder and soda in a large bowl with mixer on medium speed 3 minutes or until creamy. Beat in eggs, one at a time, until blended. On low speed, beat in yogurt, then flour just until blended. Spread into prepared pan.
4. Bake 50 minutes or until wooden pick inserted in cake comes clean. Cool in pan on wire rack 12 minutes before inverting on rack.
5. SYRUP: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium; simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake: let cool.
6. GLAZE: Mix confectioners’ sugar and just enough milk to make smooth; spoon over cooled cake. Let stand until glaze sets.
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