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Easy and Moist Lemon Bundt Cake

Featured in the Honolulu Star-Bulletin on November 4, 2009.



Easy and Moist Lemon Bundt Cake

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup yogurt OR 1 cup sour cream
  • 1 teaspoon grated lemon or orange zest


  • 1 cup powdered sugar
  • 2 tablespoons lemon or orange juice


Preheat oven to 325°F. Grease and flour a bundt pan. Sift flour with salt and baking soda. In a large bowl, beat butter with sugar, vanilla, eggs, yogurt, and lemon zest. Stir in flour mixture and mix well. Pour into prepared pan. Bake for 60 to 65 minutes or until done. Cool slightly and invert onto serving plate. Prepare glaze by mixing sugar and juice together in a small bowl. Drizzle glaze evenly over top of cake. Makes 10 servings.

Approximate Nutrient Analysis per serving:
500 calories, 21 g fat, 13 g saturated fat, 120 mg cholesterol, 350 mg sodium, 75 g carbohydrate, 1 g fiber, 53 g sugar, 6 g protein


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