Happy New Year! I wanted to start off the year with an easy, very moist, and refreshing lemon bundt cake. If your trying to keep your waistline in check you will be happy to know that butter is not called for in this recipe ;-).
I replaced half of the vegetable oil with lemon juice and used a nonfat vanilla greek yogurt instead of plain whole milk yogurt. Result was a moist lemon infused bundt cake. Will definitely be making often since we love all things lemon.
Lemon Yogurt Bundt Cake
adapted from Barefoot Contessa
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat vanilla greek yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup freshly squeezed lemon juice
1/3 cup sugar
1/3 cup freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease and flour bundt cake pan or use baking spray. Set aside.
Sift together flour, baking powder, and salt in one bowl. In another bowl whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract, oil, and lemon juice. Slowly whisk dry ingredients into wet until combined. Pour batter into prepared pan and bake for 25-30 minutes, or until a cake tester comes out clean.
While cake is baking prepare the lemon syrup. Cook sugar and lemon juice in small pan until the sugar dissolves and the mixture is clear. Set aside.
Allow cake to cool for 10 minutes and then turn over onto a baking rack. Be sure to place some waxed paper under baking rack to catch the syrup that will run off the sides of your cake. Poke cake with your cake tester several times before pouring the syrup on top. Slowly pour syrup all around the bundt cake allowing for it to drip down all sides. Carefully place bundt cake on desired cake stand or plate.