This lovely, fine-crumb Greek Lemon Bundt Cake has a double hit of lemon and is perfect for tea time or dessert.
With Greek yogurt to add moisture and tenderness, this Homemade Lemon Cake always receives rave reviews.
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.
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!
More Citrus Recipes You’ll Love:
- Key Lime Pie Cookies from Grandbaby Cakes
- Swedish Orange Sweet Buns from Barbara Bakes
- Pink Lemonade Cupcakes
- Easy Lemon Bundt Cake
- Lemon Madeleines
- Raspberry Topped Lemon Souffle
- More Dessert Recipes
- 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)
- Preheat oven to 350º. Spray a 10-inch tube pan with non-stick oil and flour spray like Baker's Joy.
- Whisk together flour, baking soda, and salt and set aside.
- 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.
- 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.
- 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.
- 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.
- Serve with berries and sweetened whipped cream if desired.
Serving Size:1 slice
Amount Per Serving: Calories: 437 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 135mg Sodium: 315mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 1g Sugar: 34g Sugar Alcohols: 0g Protein: 8g