This Lemon Yogurt Bundt Cake with Limoncello Glaze is moist and delicious and gets a fun kick from the limoncello glaze.
Bursting with luscious lemon flavor, you'll savor every bite! Perfect for Easter, Mother's Day, a brunch or anytime you want a bright cheery lemon cake!
One bowl easy!
I'm not sure why but spring means lemons, right?! Is it lemon season?
Is it because lemons are bright and cheery and we are ready for bright and cheery after a long winter.
I'm not sure, but whatever the reason, I make this luscious lemon bundt cake every spring. It's so easy to bake and comes out perfect every time.
It's bursting with lemon flavor and that limoncello glaze makes it even more of a treat!
Find even more Spring Recipes!
The secret to this moist bundt cake is the yogurt! It keeps it so soft and adds just the slightest bit of tang.
Since you are using fresh lemon zest, I would recommend getting organic. If you can't find organic, then scrub your lemons really well. If you do find organic, buy enough to make this Lemon and Herb Vinegar!
Self-rising flour - if you can't find self-rising flour (I don't use it often, so I keep mine in the freezer) you can substitute for every cup of flour - 1 cup of regular flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt, whisked together.
Limoncello - you could substitute lemon juice or I highly recommend making your own Homemade Limoncello!
Glaze hardens quickly and if you drizzle way too slowly, agonizingly slowly, that you get ugly little transparent layers instead of nice glossy drips?
Let your bundt cake cook before drizzling with the glaze, if it is too warm it will melt off or completely soak in.
This is so good! I don't consider myself a baker and this lemon cake is one that comes out perfect for me every time! It is a family favorite at our house and I'm sure it will become one at yours!
Check out my Dessert Recipes for other desserts!
**As an Amazon affiliate I earn from qualifying purchases.
Lemon Yogurt Bundt Cake with Limoncello Glaze
- ¾ cup vegetable oil
- 2 eggs
- 1 tablespoon lemon zest finely grated
- ¼ cup lemon juice
- 1 cup Greek Yogurt plain
- 1¾ cups caster (superfine) sugar
- 2 cups self rising flour
- 2 tablespoons thyme leaves I omitted
- 1 cup confectioners sugar sifted
- 1 tablespoon limoncello or lemon juice
- ½ tablespoon boiling water
- Preheat oven to 325.
- In a large bowl whisk to combine the vegetable oil, eggs, lemon rind, lemon juice, yogurt and sugar. Sift the flower over it and stir to combine. Pour into a well-greased bundt pan. Bake for 50-55 minutes or until an inserted skewer comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a cake plate. Allow to cool before glazing.
- Make the icing by combining the confectioners sugar, water and limoncello. Spoon the glaze over the top.