Lemon Yogurt Bundt Cake
 
Cook time
Total time
 
This lightly sweetened cake is perfectly tender, very moist, and bursting with lemon flavor. It's also free of dairy and eggs, with a gluten free and refined sugar free option.
Author:
Recipe type: Cake, Dessert, Vegan
Serves: 10–12 servings
Ingredients
Lemon Yogurt Bundt Cake: (GF recipe below)
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • ¾ cup milk of choice (I use almond milk)
  • zest and juice of 3-4 medium lemons (about 3 tablespoons finely grated zest and ½ cup juice)
  • ½ cup oil of choice (I use avocado or vegetable oil)
  • 1 teaspoon vanilla extract
Gluten-Free Lemon Yogurt Bundt Cake:
  • 2 cups gluten-free flour blend (I used King Arthur Flour Gluten-Free Measure for Measure Flour)
  • 1 cup super-fine blanched almond flour
  • 1 tablespoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • zest and juice of 3-4 medium lemons (about 3 tablespoons finely grated zest and ½ cup juice)
  • ½ cup milk of choice (I used almond milk)
  • ¼ cup oil of choice (I use avocado or vegetable oil)
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)
Lemon Glaze: (naturally sweetened option below)
  • 1½ cups powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
Naturally Sweetened Lemon Cream Cheese Glaze:
  • 4 oz. cream cheese, softened (can use dairy-free)
  • 2 tablespoons maple syrup, use more or less to taste
  • 1 teaspoon finely grated lemon zest, use more or less to taste (optional)
  • 2-3 tablespoons lemon juice
Instructions
  1. Preheat oven to 350ºF. Generously grease a 12 cup bundt pan and set aside. I used the Elegant Party Bundt Pan by Nordic Ware.
  2. In a large mixing bowl, combine the dry ingredients—flour(s), baking powder, baking soda, salt, and sugar. Gradually mix in the yogurt, milk, lemon juice/zest, oil, and extract, beating just until batter is smooth.
  3. Pour batter into the pan and place in the preheated oven on the middle rack. Bake for 40–55 minutes, or just until the center of the cake is set and a toothpick inserted comes out with only a few moist crumbs.
  4. Let cake cool in the pan 20–30 minutes before inverting. If cake doesn't come out easily, hold pan vertically on its side and pat all around the outside of the pan with the palm of your hand. Invert onto a serving plate and let cool thoroughly before glazing.
  5. Drizzle cooled cake with glaze and serve.
  6. To make the powdered sugar glaze, combine powdered sugar with 1½ tablespoons lemon juice, stirring until smooth. Add additional lemon juice only if needed. Glaze should be thick and barely pourable.
  7. To make cream cheese glaze, mix together softened cream cheese, maple syrup, lemon zest and enough lemon juice to make the glaze pourable.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/lemon-yogurt-bundt-cake/