Monday, February 12, 2018

A Lemon Yogurt Cake to Tickle Your Taste Buds

My bundt pan has been with me since the late 1970's.  Does that make it an antique?  Antique, or not, this pan is the reason for today's post.  I don't use it often, in fact, it has been many years since I have made a bundt cake.  Sometimes I look at it and think I really should get rid of it because it is so rarely used.  So, rather than give it away I decided it was time to use it.  Today I'm making a lemon yogurt bundt cake that is certain to be a family favorite.

A Lemon Yogurt Bundt Cake


A Slice of Lemon Yogurt Cake
Lemon Yogurt Bundt Cake

Citrus flavors have always been a favorite of mine and lemon is my most favorite of them all. February is a great time of year to find juicy lemons, so if you pick up a couple today you can have a slice of this yummy lemon cake in no time.



Do you own a bundt pan?  If you do, your bundt pan is one of the 40 million pans owned in the United States.  That means a lot of bundt cakes have been made since 1950 when the Nordic Ware Company started making them in the United States.

The Best Lemon Yogurt Cake
The iconic bundt pan came to be as a request by a group of Minnesota Hadassah women to the owners of the Nordic Ware Company to make an aluminum version of the European cast iron pan used to make kugelhupf, a European yeast cake. We can thank the 1966  Pillsbury Bake-off and the Tunnel of Fudge Cake that made it to the Bake-off finals that year for making bundt cakes popular.  The rest is history as bundt cake pans became an essential item in kitchens across America.(Source)

A Vintage Bundt Cake


I dusted off my bundt cake to make this yummy lemon yogurt cake. It really is vintage, isn't it?  Time for a new one?




Lemon Yogurt Bundt Cake

Printer Friendly Recipe
Lemon Yogurt Cake Ingredients
The Lemon Yogurt Cake Ingredients
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups plain yogurt
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 1 1/2 cups sugar
  • 3 extra large eggs
  • 1 cup canola oil

Glaze
  • 2 cups confectioner's sugar
  • juice of 1 lemon

Directions

Preheat the oven to 350 degrees F.  Grease and flour the bundt pan.  Mix together the flour, baking powder, baking soda and salt.  In a separate bowl, combine the yogurt, vanilla, and lemon zest.


Dry and Wet Ingredients
Prepare the Wet and Dry Ingredients

In the bowl of an electric mixer, cream together the eggs and sugar.  Add the oil and beat until the mixture is thick and light in color, about 3 minutes.

Mixing the Lemon Yogurt Cake Batter
The Lemon Yogurt Cake Batter
Add the flour mixture alternately with the yogurt mixture, beginning and ending with the flour mixture.  Pour the batter into your prepared pan.  Bake for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes and then invert the cake onto a cooling rack to cool completely.

The Baked Lemon Yogurt Cake
Baked Bundt Cake
Mix together the confectioner's sugar and the lemon juice, a spoonful at a time, until smooth but pourable.  Pour the glaze over the cooled cake.

Is it time to break out your old, faithful bundt pan?  This lemon yogurt bundt cake will brighten your day. Dense, moist, and bright with lemon flavor, this cake is certain to please both lemon and cake lovers in your family.

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Enjoy!

2 comments:

  1. This sounds absolutely fresh and delicious--perfect for the upcoming seasons. And the other seasons too! Thanks for sharing.

    ReplyDelete
  2. Lokks great !
    Thanks for the recipe dear lady.
    Fabby

    ReplyDelete

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