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!
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.