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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.