Description

This classic Lemon Yogurt Cake is a bright and cheerful addition to any dessert table. With a dense yet tender crumb and nostalgic citrus flavor, it is an easy-to-make bundt cake that captures the heart of old-fashioned home baking.

Ingredients

1 cup unsalted butter, softened
2 cups white sugar
3 large eggs, room temperature
1 teaspoon lemon extract
3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon flavored yogurt

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Instructions

Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch bundt pan using a pastry brush to coat every corner.
In a large bowl, cream together the softened butter and white sugar with an electric mixer until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the lemon extract.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
On low speed, alternately add the flour mixture and the lemon yogurt to the butter mixture, starting and ending with the dry ingredients.
Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes to set before inverting it onto a wire rack to cool completely.

Notes

For the most successful release from your bundt pan, ensure the cake rests for exactly ten minutes before inverting. This short rest allows the structure to firm up while the residual steam helps loosen it from the sides of the pan. Additionally, using room temperature eggs and yogurt will ensure a smoother batter and a more even crumb.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American