WebPreheat oven to 350 degrees F. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment …
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WebINSTRUCTIONS Pre-heat the oven to 400F and line a 12 cup muffin tin with cupcake liners. Spray the inside of the liners with cooking spray. In a large mixing …
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This moist and tender bundt cake falls somewhere in between a pound cake and a yellow cake, with a hint of Meyer lemon and a sweet lemon glaze. 1 1/2 cups (6 1/4 ounces) all-purpose flour 1/4 cup Meyer lemon juice (from 2-3 lemons) 1 teaspoon Meyer lemon zest (from 1 lemon) pinch fine sea salt (omit if using salted butter)
This Greek Yogurt Lemon Bundt Cake is so moist and packed with lemon flavor! It’s made healthier with greek yogurt and is perfect topped with whipped cream and fresh berries. Includes how to recipe video
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.
Unlike any other cake I’ve baked, this incomparably moist lemon berry yogurt cake has a soft, creamy, and buttery crumb. Lightly flavored with fresh lemon and bursting with Greek yogurt and mixed berries, it’s a generous drop of sunshine in a Bundt cake pan. It’s been dubbed one of the best desserts I’ve ever made.