Ingredients
The following ingredients have 12 Servings
- 2 1/2 cups all-purpose flour, plus extra for pan
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 ounces whole-fat Greek yogurt, plain
- 4 tablespoons fresh lemon juice, plus 2 tablespoons for glaze (optional)
- 2 tablespoons lemon zest
- 2 1/2 cups granulated sugar, plus 2 teaspoons for topping (optional)
- 2 sticks unsalted butter, softened
- 6 large eggs
- 3/4 cup powdered sugar for glaze (optional)
- butter or cooking spray for pan
Instruction
- Grease a 10-inch (12-cup) bundt pan, and dust with flour. Preheat oven to 325 degrees.
- Combine flour, baking powder and salt in medium bowl, and set aside. Mix yogurt, 4 tablespoons of lemon juice and lemon zest in a separate bowl. Set aside.
- Beat sugar and butter at medium speed in an electric mixer until light and fluffy. Mix in eggs one at a time, combining well before adding the next one.
- Pour in about 1/3 of the dry ingredients, mix on low speed until well blended, and add half of the yogurt and lemon mixture. Blend in another 1/3 of the dry ingredients, the remaining yogurt mixture and the final 1/3 of the dry ingredients. Combine well, but do not overmix.
- Pour batter into prepared bundt pan, and bake for about one hour until a wooden toothpick comes out clean when inserted in the center. Allow cake to cool in pan for about 15 minutes. Remove from pan, and cool on a wire rack for about one hour.
- Serve this moist, sweet cake as-is, sprinkle it with granulated sugar, or whisk together powdered sugar and lemon juice for a glazed topping.
