Lemon Bundt Cake with Lemon Icing

I wake up earlier than my husband on the weekends. Years of being a teacher have programmed me so that I can’t sleep past 7. My husband, however, loves his weekend sleep. I’m jealous.

On Saturday mornings, my favorite thing to do is go to the gym make coffee, curl up on the couch and watch copious amounts of Food Network. And I have an Amazon Echo (do you have one? I’m obsessed with mine!), which has a Food Network skill. So when I see a recipe I like, all I have to do is say “Alexa, send me the recipes on TV” and the recipes show up in my email. Not an ounce of finger lifting required – perfect for lazy Saturdays.

Last weekend, Trisha Yearwood baked a lemon pound cake with Reba, and it looked delicious. After tweaking her recipe, I ended up with a dense, soft cake with a light lemon flavor Рperfect!

Here’s what you need for the cake: flour, sugar, eggs, greek yogurt, lemon, baking powder, baking soda, vanilla, salt, and milk + vinegar (or buttermilk!)


Cream your butter and sugar together until fluffy and white.

Add in your eggs, yogurt, lemon juice and vanilla. Mix until you get this beautiful yellow color.




<— If you don’t have fresh lemon juice, this stuff is amazing in anything you’re cooking. It’s pure crystallized lemon. You just measure it out, dissolve in a little cold water, and use just like lemon juice. It smells and tastes fresh, instead of that gross stuff in the lemon shaped bottle.


Mix in your milk and flour/bakingsoda/baking powder in alternating amounts, then pour into a greased bundt pan.


Bake for 50-60 minutes, until the tops looks golden and a toothpick comes out clean.


Let cool completely before icing.


I used a powdered sugar glaze – two cups of powdered sugar mixed with 1-2 tablespoons of lemon juice (I used fresh lemon juice for this), and 1-2 tablespoons of milk. Stir and add milk as necessary to get thickness and consistency desired. Spoon over cake before serving.

Make this as soon as you can – you won’t regret it!

Adapted from Trisha Yearwood’s Lemon Pound Cake.

Lemon Bundt Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Adapted from Trisha Yearwood Lemon Pound Cake This cake is dense, soft, and lightly lemony. The lemon icing adds the perfect extra zing!
Servings: 12 large servings
  • 1 cup unsalted butter, softened
  • 1 3/4 cup sugar
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 1/2 cups greek yogurt, plain
  • 1/2 tsp vanilla
  • 3 tbsp lemon juice
  • 1 cup buttermilk or 1 c. milk + 1 tsbp white vinegar
  1. Mix flour, baking soda, and baking powder together. Set aside.
  2. Cream butter and sugar together until fluffy, about 4 minutes.
  3. Add eggs, yogurt, lemon juice and vanilla. Mix until combined and bright yellow.
  4. In alternating amounts, add in your flour and milk, mixing slowly in between.
  5. Spoon batter into greased bundt pan. Bake for 50-60 minutes, or until the top is golden and a toothpick comes out clean.
  6. Let cake cool for 30 minutes in the pan, then remove from pan and let cool completely.
  7. To make icing: mix 2 cups powdered sugar with 2 tbsp lemon juice and 1-2 tbsp milk. Stir. Add more milk to reach desired consistency and thickness. When cake is cooled, drizzle icing over cake.

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