Working my way through a bunch of lemons I was gifted by a neighbor – here’s my latest. A lemon bundt cake. It’s light and delicious. I added a frosting to the top because in this house we love frosting, but you can just use powdered sugar instead!
Ingredients
Cake
- 4 eggs, brought to room temperature
- 1 cup sugar
- ½ cup Greek yogurt
- ½ cup olive oil
- 1 T lemon rind
- 1 T lemon juice
- 1 t vanilla
- 2 cups flour
- 2 t baking powder
- ¾ t baking soda
- Pinch of salt
Icing
- 2 cups powdered sugar
- 2 T lemon juice
- 2 T heavy whipping cream
- 1 ½ t lemon zest
- 1 T butter, brought to room temperature
Directions
Add the eggs and sugar to a large bowl and beat for a couple minutes until smooth. Next, add in the yogurt, olive oil, lemon rind, lemon juice and vanilla and mix until just combined.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Then, slowly add it to your bowl of wet ingredients, mixing as you go until everything is well combined.
Spray or butter and flour a bundt pan and pour your cake mix into the prepared pan.
Bake at 350 for about 35 minutes, or until a toothpick inserted in the middle comes out dry.
Move the entire pan to a wire rack and let it cool there for about 10 minutes, then remove the cake from the pan and return it to the rack to cool completely.
Once the cake is cooled we can move on to the icing, which is super simple. Throw all your ingredients into a bowl and mix. If you find the icing is thinner than you’d like, add more powdered sugar. Conversely, if it’s too thick, add more butter or whipping cream.
Move your cake to a piece of parchment or wax paper and drizzle the icing over the top.
To get maximum icing-age (because in this house, we love our icing), I then moved the cake to a plate and spooned up the icing that was left on the parchment paper and drizzled that over the cake again.
Let the icing set, and serve!
Ugly Desserts 