If there is a specific color and flavor of summer, to me, it’s yellow and lemon! Lemon is such a refreshing and bright flavor to be enjoyed especially during those months out of the year when the outside temperature is steamy. The cake recipe I’m sharing is perfect for an evening dessert with a cup of iced coffee on your patio, feet up, and relaxed.

My sister, Barb, introduced me to this recipe and it originated from Ina Garten. Barb is a great baker and cook so when she puts her stamp of approval on a recipe, I trust it’s delicious. I did alter it and when I do make changes I feel comfortable calling the recipe my own. If you have a chance to make the cake a day ahead the lemon flavor has time to meld and taste richer. (I would recommend not to add the glaze until you’re ready to serve.) Hope you enjoy it as much as we do! 

Lemon Yogurt Bundt Cake 

-3 c flour

-4 tsp baking powder

-1 tsp kosher salt

-2 c plain yogurt (I used Greek and it worked just fine)

-2 c sugar (plus an extra ⅔ c to be used after the cake is baked)

-6 eggs

-4 tsp grated lemon zest

-1 tsp vanilla

-1 cup vegetable oil

-⅔ c freshly squeezed lemon juice (to be used after the cake is baked)

Glaze:

-1 c powdered sugar

-2 TBS freshly squeezed lemon juice

Sift the dry ingredients (flour baking powder, salt) In another bowl whisk the yogurt, 2 c of sugar, eggs, zest, and vanilla. Whisk the dry into the wet ingredients then fold the vegetable oil into the batter. (It took a few minutes to get it all incorporated.)

Pour the batter into a well-greased Bundt pan and bake at 350 for about 45-50 minutes. 

Meanwhile, cook the ⅔ c fresh lemon juice with an additional ⅔ c sugar in a small saucepan until the sugar is dissolved. 

When the cake has cooled for about 7-10 minutes, poke holes in the cake and pour the lemon-sugar mix into the holes and over the top of the cake.

When the cake cools, flip it onto a serving plate. If you want to add the glaze, mix the powdered sugar and lemon juice and drizzle on the top. Enjoy!