Ingredients

The following ingredients have 14 Servings
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 6 tablespoons butter (, softened)
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup plain yogurt
  • 1 tablespoon vanilla
  • Pecan halves (, for garnish)
  • 1 block ((8-ounces) 1/3 Less Fat Cream Cheese)
  • 2 eggs
  • 1/2- cup sugar
  • 1/4- cup all-purpose flour
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 ounces cream cheese (, at room temperature)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoon water (, plus extra, as needed)

Instruction

  • Preheat oven to 375.
  • Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
  • In your mixer's bowl, cream together butter and sugar; beat until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in yogurt and vanilla and continue to mix until thoroughly combined.
  • Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
  • Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out. Set aside.
  • Prepare the Cream Cheese Filling by combining all ingredients in your mixer's bowl; beat until smooth and thoroughly combined.
  • Drop the Filling by the spoonfuls over the cake batter.
  • Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
  • Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool 10 minutes in bundt pan.
  • Carefully invert cake onto a cooling rack and let cool 30 minutes before icing the cake.