Meyer Lemon Yogurt Bundt Cake Recipe

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65 mins (prep 15, cooking 50)
12 ingredients
10 servings
I have made this recipe numerous times, as a loaf cake. I use Non-Fat Greek Yogurt, but any kind of yogurt will work well. The yogurt and oil (instead of butter) is the key to the moistness of the cake. While the cake is still warm, a simple syrup of lemon juice and sugar is poured on and the final touch is a simple lemon glaze. This cake is perfect with a morning cup of tea, or as a dessert. The recipe originally comes from Ina Garten, so you know it's good!

Categories:  kid-friendly , american ,
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Serving Size (64.33 g)
Servings 10
Amount per Serving
Calories 295.4 Calories from Fat 108.09
% Daily Value *
Total Fat 12.01g 184.83%
Saturated Fat 0.91g 45.4%
Trans Fat 0.3g %
Cholesterol 0.0mg 0.0%
Sodium 214.48mg 89.37%
Total Carbohydrate 46.1g 153.68%
Dietary Fiber 0.51 g 20.32%
Sugars 31.53 g %
Protein 1.94g 38.74%
Vitamin A 0.38IU% Vitamin C 0.0mg%
Calcium 57.26mg% Iron 0.99mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain whole-milk yogurt, extra-large eggs, grated lemon zest, pure vanilla extract, freshly squeezed lemon juice, for the glaze, confectioners' sugar, freshly squeezed lemon juice, low-fat yogurt, or