- Servings: 12-14
- Prep Time: 10 mins
- Cook Time: 45-55 mins
- Total Time: 1 hour
|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|
|1 cup||Powdered Sugar, sifted|
|1 Tbsp||Butter, melted|
|1½ Tbsp||Lemon Juice|
|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.