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Delectable Lemon Bundt Cake

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Delectable Lemon Bundt Cake
2012-06-25 Other
4 1

This lemon cake is packed with lemon flavor. It's a favorite of my husband's. I often make it as a nice weekend treat or for holidays.

  • Servings: 12-14
  • Prep Time: 10 mins
  • Cook Time: 45-55 mins
  • Total Time: 1 hour


2 cups Sugar
1 cup Butter, softened
1½ tsp Lemon Extract
1½ tsp Vanilla Extract
4 Eggs, at room temperature
½ cup Low-fat Lemon Yogurt
1 (4-oz) Box Lemon Instant Pudding
⅓ cup Lemon Juice
1 Tbsp Grated Lemon Zest
2 Tbsp Low-fat Milk
3 cups Cake Flour, sifted
2 tsp Baking Powder
½ tsp Salt
1 cup Powdered Sugar, sifted
1 Tbsp Butter, melted
1½ Tbsp Lemon Juice
1 tsp Milk
½ tsp Lemon Extract


Preheat oven to 350 degrees.

Generously grease a Bundt pan. Sprinkle some flour and sugar onto the pan. Be sure to cover all areas inside the pan. Pour excess flour and sugar out.

Cream sugar and butter together in an electric mixer for 2 minutes at medium speed. Add extracts. Turn mixer to low speed and add eggs, one at a time. Add yogurt, pudding, lemon juice, zest and milk. Turn off mixer and use a rubber spatula to make sure everything is incorporated.

In a medium bowl, stir together flour, baking powder, and salt. Add to wet ingredients.

Spoon batter into the prepared pan. Bake for 45-55 minutes. Check on the cake often after 45 minutes. Insert a toothpick into the cake, and if it comes out dry the cake is ready.

Cool in pan 10 minutes. Gently use a small spatula to loosen cake from sides of pan.

Place pan upside down onto a cooling rack and remove cake from pan. Let cool completely before glazing.

Stir all glaze ingredients together. Spoon over cooled cake.