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Greek Lemon Cake | A double dose of lemon plus Greek yogurt make for a lovely cake!

Greek Lemon Bundt Cake

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This lovely, fine-crumb Greek Lemon Bundt Cake has a double hit of lemon and is perfect for tea time odessert.

With Greek yogurt to add moisture and tenderness, this  Homemade Lemon Cake always receives rave reviews.

Greek Lemon Bundt Cake - A double dose of lemon plus Greek yogurt make for a lovely cake!

Greek Lemon Bundt Cake

My mom made a few Greek recipes for our family including a lemon soup, pork shish kebabs marinated in lemon juice, garlic and olive oil and the dreaded moussaka. We weren’t quite sure to think of Greek cuisine until we tried the desserts, namely my mom’s incredibly tasty Baklava recipe.

Back then, eggplant was new to me and my sisters and the lamb wasn’t a favorite either. I know I  when moussaka came up on the menu, there was a bit of a revolt. With that in mind, instead of torturing the picky hubby with an eggplant centered dish, I turned my sights to dessert. His palate is similar to those of immature school girls (shhhh, don’t tell him I’m writing about him again!).

Why Add Yogurt to a Cake Recipe?

So the memories of my mother’s kitchen drew me towards a citrus cake with an extra Greek boost from the addition of thick, creamy yogurt. There’s something magical that happens when yogurt is added to a recipe. In a marinade, the lactic acid gently tenderizes and keeps the meat moist. In a cake or muffin, the yogurt adds a richness, helps the baking soda with its leavening chore, and also makes for a tender crumb.

Even though this may not be an authentic Greek recipe, this tasty Greek Lemon Bundt Cake is my homage to their fondness for lemons and to the Bundt (“Boont”) cake scene in the original movie that induced hysterical laughter. This homemade lemon cake was an excellent choice.

Greek Lemon Bundt Cake - a dreamy citrus cake with a moist, tender crumb!

Tips for Making a Bundt Cake:

Have you ever flipped over a Bundt cake and had big chunks remain in the pan??! So frustrating, especially if the cake was for company! I have some tips for making sure your Bundt cake comes out perfectly!

  • Make sure your Bundt pan is in good shape. If it’s non-stick, over time the coating can wear off. If the coating is worn, make sure to prep your pan well. If you still have sticking problems, it may be time to buy a new pan.
  • Grease and flour your pan to prevent sticking. You can also use a non-stick flour and oil spray like Baker’s Joy. Just make sure to spray right before you add the batter. Doing it too far in advance will lessen its effectiveness.
  • When you take your cake out of the oven, let it rest on a cooling rack for  about 15 minutes before releasing. If you release too early, you may find the cake won’t come out in one piece. Alternatively, if you wait too long, it may not release at all!
  • I gently shake the pan back and forth to loosen the cake, then flip over onto a cooling rack.
  • PRO-Tip: If you do have a disastrous cake release, use the cake pieces to make a trifle or parfaits!


Greek Lemon Cake | A double dose of lemon plus Greek yogurt make for a lovely cake!

More Citrus Recipes You’ll Love:

Greek Lemon Bundt Cake photo and text collage
Greek Lemon Cake - A double dose of lemon plus Greek yogurt make for a lovely cake!

Greek Lemon Bundt Cake

A lovely lemon cake made with Greek yogurt

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 12 servings


  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 eggs
  • 2 cups white sugar, divided
  • 2 teaspoons finely grated lemon zest
  • 1 cup butter (2 sticks), at room temperature
  • 1/2 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 cup plain Greek yogurt (not fat-free)


  1. Preheat oven to 350º. Spray a 10-inch tube pan with non-stick oil and flour spray like Baker's Joy.
  2. Whisk together flour, baking soda, and salt and set aside.
  3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
  4. Put remaining 1 1/2 cups sugar into a medium bowl with the lemon zest. With your fingers, rub the lemon zest into the sugar.
  5. Cream butter into the lemon infused sugar. Add the egg yolks, vanilla and lemon juice and mix until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Level top with an offset spatula if needed.
  6. Bake at 350º for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
  7. Serve with berries and sweetened whipped cream if desired.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 135mgSodium: 315mgCarbohydrates: 61gFiber: 1gSugar: 34gProtein: 8g


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30 comments on “Greek Lemon Bundt Cake”

  1. Your cake sounds great Liz, I would love a slice! Really interested in the lemon pork kabobs… It’s almost grilling season:@) Happy Easter!

  2. Looks yummy Liz! I’d probably slather it with buttercream too 😉

  3. “There’s a hole in this cake!” Beautiful flavors with the yogurt and lemon, Liz. That was my other favorite scene. I was so torn between making lamb or baking a Bundt but the lamb won out. I’m glad you went with cake!

  4. I’m not a fan of eggplant either so I’m glad you made this. It looks great and perfect for breakfast or dessert. Happy Easter, Liz! !!

  5. I love lemon flavored cakes and this looks great!

  6. The cake is great, but lemon soup sounds very interesting.

  7. I love, love, love lemon! This cake sounds so good with a cup of coffee!

  8. That cake looks delicious! Love, love lemon desserts! We enjoy Greek food and have some very good authentic restaurants in Toronto where we take a trip to on occasion.

  9. Lizzy, I will be making this STAT! It is Beautiful!

  10. Liz,
    Baking was never my mother’s cooking strength, nor was it a strong tradition in our family outside of holidays (fresh pies) and birthdays (angel food cakes from a box mix)! So I envy you that you grew up with sweets! Something that I had to learn with my sweet-tooth “Bill”. Anything with sugar is a winner with him and anything with lemon plus sugar is a winner with me! What a delightful cake!
    Happy Easter,

  11. This cakes looks and sounds wonderful. I know my family would love it!

  12. Liz your cake is beautiful and I’m sure the lemon is bright and lovely.

  13. This cake looks moist and delicious!! Love lemon in cake. 🙂 Hope you and your family had a fabulous Easter! 🙂

  14. Greek food is one of my faves! Can’t wait to work through the above list! Happy Easter, Liz!

  15. I add yogurt to almost every baked good these days – especially when I’m baking at Tahoe where we’re at nearly 7000 feet above sea level. It add such nice moisture and a tang to the cake. Love how this lemon cake sounds – it’s on my list of things to make!

  16. Per a previous post, the husband’s asst is a huge lemon fan…As if I need an excuse to make this scrumptious lemon cake…Tee hee….I am seriously saving this recipe and hoping to make it this week! Hope you don’t mind if I introduce David’s asst to the wonders of Japanese yuzu which is a touch more tangy than lemon =)

  17. Love the lemony taste, dear! xoxo

  18. This is gorgeous! I have lemon trees and I’m always looking for recipes to showcase them. How did I not think of a cake? The next crop of lemons will be used for this!

  19. Your cake looks so moist! This would be the perfect cake for a spring party!

  20. Absolutely gorgeous cake, that golden crumb looks divine! Hope you had a nice Easter! 🙂

  21. Your cake looks great, Liz! I’d take lemon over chocolate any day, so this is a must try. Can’t wait to see the movie! Take care

  22. A beautiful cake, Liz. Just waiting for my lemons… hope you enjoyed a good Easter holiday. xx

  23. I think lemon is the perfect flavor for your Greek bundt cake. Definitely with the yogurt!

  24. My mum used to make vegetable moussaka for me 🙁 it’s not a dish I am fond of. This lemon cake is much more my thing, love it.

  25. There’s nothing better than a good “Boont” cake! Filing this one away for safe keeping.

  26. Simple rich and delicious cake. One of those cakes that once you start eating it, it’s kind of hard to stop…. 🙂

  27. It looks FANTASTIC Liz! Perfectly baked and moist. Excellent work!
    As for the moussaka, we don’t use lamb in moussaka here in Greece. We don’t know if that’s something Greek-Americans do in the States, but here in Greece we always use ground beef and sometimes a mix of ground beef and pork. Lamb sounds very “intense” flavor for the dish.
    If you have some time take a look at a classic Greek version in our blog to see how it’s usually cooked in Greece.
    Thank you for another yummy recipe dear!
    Sending you lots of sunshine from Athens!

  28. Interesting…I almost always opt for sour cream over yogurt in baking. I think I might just try yogurt sometime! Beautiful cake and love that it is lemon-flavored! Love anything lemon!!

  29. Wow. This greek lemon bundt cake looks like heaven! I went over the ingredient list and although it seems like i’m going to need a few items that are not in my cupboard, i’m still going to try this. Thanks for sharing.

  30. this look delicious! I would love a slice with my coffee right now

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