My Big Fat Greek Yogurt Meyer Lemon Bundt Cake

The first time I made this My Big Fat Greek Yogurt Meyer Lemon Bundt Cake, I was hosting a spring gathering with friends. The sun was shining, and the scent of fresh Meyer lemons filled my kitchen. I remember standing by the oven, eagerly awaiting the moment when this cake would transform into a golden beauty. As the timer beeped, I could hardly contain my excitement. The cake turned out moist, with a hint of tangy lemon that danced perfectly with the creamy Greek yogurt. It soon became a staple at every spring brunch and special occasion, much to the delight of my friends and family.

My Big Fat Greek Yogurt Meyer Lemon Bundt Cake Ingredients

When it comes to the ingredients for this My Big Fat Greek Yogurt Meyer Lemon Bundt Cake, each one plays a crucial role in crafting the perfect flavor and texture. The star ingredients, Greek yogurt and Meyer lemon juice, work in harmony to create a moist cake with a delightful zing. With a mix of flours and a touch of baking powder, the structure is just right, ensuring that the cake rises beautifully.

• 1 1/2 cups all-purpose flour (6 1/4 ounces) – This is the base of our cake, providing structure and stability.
• 1 1/2 cups cake flour (6 ounces) – Cake flour gives the cake a tender crumb, making it light and fluffy.
• 2 teaspoons baking powder – This leavening agent helps the cake rise, giving it that airy texture.
• 3/4 teaspoon kosher salt – Enhances the flavors and balances the sweetness.
• 1 cup unsalted butter, softened – Adds richness and moisture to the cake.
• 2 1/2 cups granulated sugar – Sweetens the cake and contributes to its moist texture.
• 3 large eggs, room temperature – Binds the ingredients together, providing structure and richness.
• 3/4 cup whole milk Greek yogurt – Adds moisture and a tangy flavor that complements the lemons.
• 1/3 cup whole milk – Contributes to the cake’s moisture and helps blend the ingredients smoothly.
• 1/4 cup Meyer lemon juice (from 2-3 lemons) – Provides that delightful citrus flavor that defines this cake.
• 1 teaspoon Meyer lemon zest (from 1 lemon) – Intensifies the lemon flavor, adding aromatic zestiness.
• 1 teaspoon vanilla extract – Adds warmth and depth to the flavor profile.
• 1 1/2 cups powdered sugar – Used for the sweet glaze that tops the cake.
• 2 tablespoons Meyer lemon juice – For the glaze, adding that fresh lemon flavor.
• 1 teaspoon Meyer lemon zest – For extra lemony goodness in the glaze.
• 1/2 tablespoon unsalted butter – Helps to create a smooth glaze.
• pinch fine sea salt – Brings out the sweetness in the glaze.

How to Assemble My Big Fat Greek Yogurt Meyer Lemon Bundt Cake

Assembling the My Big Fat Greek Yogurt Meyer Lemon Bundt Cake is an enjoyable and rewarding process. You’ll love watching the ingredients transform into a delightful cake. Follow these steps closely for a successful bake!

1. First, preheat your oven to 350 degrees F. Make sure it’s fully heated before you put the cake in; this step is crucial for even baking. While the oven heats, prepare your bundt pan. Grease it thoroughly, using shortening for the best results, and dust it with flour to prevent sticking.

2. Next, in a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Sifting helps to aerate the flour and mixes the dry ingredients evenly. Set this bowl aside and focus on your wet ingredients.

3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed. You want to achieve a light and fluffy texture, which usually takes about 2 to 3 minutes. This step is essential as it incorporates air into the batter, which helps the cake rise.

4. Add the eggs, one at a time, ensuring that each one is well mixed before adding the next. Scrape down the sides of the bowl as you go to make sure everything is combined properly. This will give your cake an even texture.

5. Now, in a separate small bowl, whisk together the Greek yogurt, milk, lemon juice, lemon zest, and vanilla. This mixture should be smooth and well combined; it adds moisture and a delightful tang to your cake.

6. Time to bring it all together! Add one-third of the dry ingredients to the mixing bowl. Mix on low speed until it’s almost incorporated. Then, add half of the yogurt mixture and mix just until combined. Repeat this process with the next third of the dry ingredients, the remaining yogurt mixture, and finally the last of the dry ingredients. Be cautious not to overmix; you want to stop as soon as everything is just combined.

7. Pour the batter into your prepared bundt pan, using a spatula to smooth the top evenly. Make sure it’s spread out nicely to ensure even baking. Now, place it in the preheated oven and bake for 60 to 70 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean. Keep an eye on it toward the end of the baking time; every oven is different.

8. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This cooling time is important as it allows the cake to firm up slightly. After that, carefully invert the cake onto a wire rack or serving platter. Let it cool upside-down for another 10 minutes, which helps it release from the pan. Finally, let it cool completely before glazing.

9. To make the glaze, whisk together the powdered sugar and Meyer lemon juice in a microwave-safe bowl. Add the lemon zest, butter, and salt. Microwave for 15 to 20 seconds until the butter melts, then stir until smooth. If you want a thinner glaze, use it right away; otherwise, let it cool for about 10 to 15 minutes for a thicker texture.

10. Drizzle the glaze over the cooled bundt cake, allowing it to cascade beautifully around the sides. Once glazed, it’s time to slice and serve. Enjoy a slice as a lovely treat with your favorite drink!

Substitutions and Tips

Whether you’re looking to modify the recipe slightly or need some tips for perfecting it, here are some great suggestions:

• Storage: Store leftover cake in an airtight container at room temperature for up to three days to maintain freshness.
• Freezing: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to three months.
• Variations: Feel free to add poppy seeds or chopped nuts into the batter for a delightful texture.
• Lemon Glaze: For a more intense lemon flavor, increase the amount of lemon juice in the glaze.
• Serving: This cake pairs beautifully with fresh berries or a dollop of whipped cream for an extra touch.

Perfect Matches for My Big Fat Greek Yogurt Meyer Lemon Bundt Cake

When it comes to enjoying your My Big Fat Greek Yogurt Meyer Lemon Bundt Cake, the possibilities are endless. Here are some perfect matches to make your experience even better:

• Fresh Berries: Serve with a side of fresh berries, such as strawberries or blueberries, for a burst of color and flavor.
• Whipped Cream: A light dollop of whipped cream can add a creamy touch that balances the cake’s tanginess.
• Tea Time: This cake is perfect for afternoon tea, complementing the flavors of herbal or black teas.
• Spring Gatherings: Ideal for brunches, baby showers, or any springtime celebration where a sweet touch is welcome.
• Coffee Pairing: Enjoy a slice with a cup of coffee for a delightful morning or afternoon treat!

FAQ

Conclusion

The My Big Fat Greek Yogurt Meyer Lemon Bundt Cake is a delightful treat that combines the richness of yogurt with the bright, refreshing taste of Meyer lemons. It’s perfect for any occasion, bringing a taste of spring into your home. I encourage you to try this recipe, whether for a gathering or just a sweet indulgence for yourself. Your taste buds will thank you for this memorable experience!

My Big Fat Greek Yogurt Meyer Lemon Bundt Cake

Indulge in the zesty delight of the My Big Fat Greek Yogurt Meyer Lemon Bundt Cake, where creamy textures and refreshing citrus collide. Perfect for any spring gathering, this moist cake is drizzled with a luscious lemon glaze, making it an irresistible treat. Bake it today for a taste of sunshine!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 1 1/2 cups cups all-purpose flour (6 1/4 ounces)
• 1 1/2 cups cups cake flour (6 ounces)
• 2 teaspoons teaspoons baking powder
• 3/4 teaspoon teaspoons kosher salt
• 1 cup cups unsalted butter softened
• 2 1/2 cups cups granulated sugar
• 3 large eggs room temperature
• 3/4 cup cups whole milk Greek yogurt
• 1/3 cup cups whole milk
• 1/4 cup cups Meyer lemon juice (from 2-3 lemons)
• 1 teaspoon teaspoons Meyer lemon zest (from 1 lemon)
• 1 teaspoon teaspoons vanilla extract
• 1 1/2 cups cups powdered sugar
• 2 tablespoons tablespoons Meyer lemon juice
• 1 teaspoon teaspoons Meyer lemon zest
• 1/2 tablespoon tablespoons unsalted butter
• pinch fine sea salt (omit if using salted butter)

Instructions

 

• Preheat your oven to 350 degrees F. Grease (shortening works better than butter in this case) and flour a standard 12-cup capacity bundt pan or spray with baking spray.
• In a bowl, sift together flour, cake flour, baking powder, and salt and set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
• In a separate small bowl, whisk together Greek yogurt, milk, lemon juice, lemon zest, and vanilla until smooth and incorporated.
• Add 1/3 of dry ingredients to mixing bowl and mix on low speed until almost incorporated. Add half of yogurt mixture and mix to combine. Repeat with another 1/3 of dry ingredients, remaining yogurt mixture, and ending with remaining dry ingredients, scraping down the sides of the bowl as needed, until just incorporated (do not overmix).
• Pour batter into prepared baking pan and bake for 60 to 70 minutes or until a toothpick inserted in the thickest part of the cake comes out clean.
• Remove from oven and let cool on a wire rack for 15 minutes, then invert onto a plate or serving platter and let cool upside-down for another 10 minutes. The cake should release itself, and you should be able to pull the pan off cleanly at this point. Let cool to room temperature before glazing.
• To make glaze, in a microwave-safe bowl or 4-cup capacity glass measuring cup, whisk together powdered sugar and lemon juice. Add lemon zest butter, and salt and microwave for 15 to 20 seconds until butter is just melted. Stir until smooth. If you prefer a thinner glaze use it immediately, otherwise let it cool for 10 to 15 minutes or until slightly thickened. Drizzle over top of cooled bundt cake, then slice and serve. Cake is best served the day it is made, but will keep in an airtight container for up to 3 days.

Notes

• Storage: Store leftover cake in an airtight container at room temperature for up to three days to maintain freshness.
• Freezing: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to three months.
• Variations: Feel free to add poppy seeds or chopped nuts into the batter for a delightful texture.
• Lemon Glaze: For a more intense lemon flavor, increase the amount of lemon juice in the glaze.
• Serving: This cake pairs beautifully with fresh berries or a dollop of whipped cream for an extra touch.

Keyword Greek yogurt cake, Meyer lemon bundt cake, moist lemon cake recipe, Spring Desserts

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.