Lemon Yogurt Bundt Cake


 SarabethLemon Yogurt Bundt Cake Mobile
From Sarabeth’s Good Morning Cookbook by Sarabeth Levine, Rizzoli NY

“I pack this classic Bundt with lemon. I rub the zest into the sugar to release its fragrant oils and mix the juice with yogurt to accentuate its tang. What really gives the cake its bright burst though, is the final soak in lemon syrup. This cake is beautiful as a Bundt, but the batter can also be baked in two 9 by 5-loaf pans.”


Softened unsalted butter and flour, for the pan
3 cups (426 grams) unbleached all-purpose flour
½ teaspoon baking soda
¾ teaspoon fine sea salt
2 teaspoons freshly grated lemon zest (from 2 lemons)
2½ cups (490 grams) superfine sugar
2/3-cup (175 grams) plain yogurt
⅓ cup (75 grams) whole milk
3 tablespoons plus 1 teaspoon fresh lemon juice
1 cup (228 grams) unsalted butter, chilled and cut into ½-inch cubes
5 large eggs, at room temperature, beaten

Lemon Glaze
6 tablespoons (84 grams) fresh lemon juice F ½ cup (98 grams) superfine sugar


Position a rack in the center of the oven and preheat to 350°F. Butter and flour a 10-cup (9-inch) Bundt pan and tap out the excess flour.

Sift the flour, baking soda, and salt into a medium bowl. In another medium bowl, rub the lemon zest into the sugar with your fingertips. In a small bowl, whisk the yogurt, milk, and lemon juice.

In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Gradually add the sugar mixture and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.

Gradually beat in the eggs, scraping the sides of the bowl occasionally.

Reduce the mixer speed to low. Add the flour mixture in thirds, alternating with the yogurt mixture in two additions, scraping the sides of the bowl and beating briefly after each addition. Scrape the batter into the pre-pared pan. Smooth the top with the spatula.

Bake until the top of the cake springs back when gently pressed with your finger and a cake tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.

While the cake bakes, make the glaze: In a small bowl, stir the lemon juice and sugar until the sugar mostly dissolves. Let stand so that the sugar completely dissolves.

Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, remove the cake pan, and set the rack over a half-sheet pan. Use a round pastry brush to gently brush the glaze all over the cake, letting each addition soak in before adding the next; be sure to brush the parts around the center hole. Cool completely. The cake can be stored, wrapped in plastic wrap, at room temperature for up to 3 days.

Approximately 10-12 servings


 Recipe: Kosher, dairy