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Lemon Yogurt Bundt Cake with Limoncello Glaze #BundtBakers

This light lemony cake makes the perfect desssert! 
Course Dessert
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 10
Calories 446kcal
Author Pam Greer



  • ¾ cup vegetable oil
  • 2 eggs
  • 1 tablespoon lemon zest finely grated
  • ¼ cup lemon juice
  • 1 cup plain Greek style yogurt
  • cups caster (superfine) sugar
  • 2 cups self rising flour
  • 2 tablespoons thyme leaves I omitted

Limoncello Icing

  • 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.


Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 33mg | Sodium: 21mg | Potassium: 80mg | Sugar: 48g | Vitamin A: 115IU | Vitamin C: 5.4mg | Calcium: 36mg | Iron: 0.6mg