Ingredients

The following ingredients have 12 Servings
  • 1 cup canola oil
  • 2 1/2 cups granulated sugar (500g)
  • zest of 3 lemons
  • 4 large eggs
  • 1 1/4 cup plain 0% Greek yogurt ((312 grams))
  • 1/2 cup freshly squeeze lemon juice ((2-3 lemons))
  • 1 tablespoon vanilla
  • 3 cups all purpose flour (fluffed!) ((390 grams))
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cream cheese ((2 oz) room temperature)
  • 1/4-1/2 cup powdered sugar
  • 2 tablespoons freshly squeeze lemon juice

Instruction

  • Preheat oven to 350 degrees and grease a 12 cup bundt pan. I like to flour the very bottom as well (sprinkle a little bit in the bottom and tap it around, then dump and tap out the excess) for extra insurance.
  • Zest lemons -- it's important to do this before juicing!
  • In a large bowl, whisk together oil and sugar until smooth. Add in eggs, yogurt, lemon juice and vanilla and whisk until smooth.
  • Add flour, baking soda, baking powder, salt and zest and stir just until combined.
  • Pour batter into prepared pan and bake for 30-40 minutes. When top of cake is golden brown, cover with lightly greased tin foil and bake another 20-25 minutes, until a toothpick comes out clean. (My total bake time is usually around 60 minutes)
  • Cool in the pan for 10-15 minutes before removing onto a wire rack to cool completely. Serve with whipped cream and fresh berries if desired.