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Greek lemon bundt cake

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 The cake itself falls somewhere between a pound cake and a yellow cake, light and tender with a hint of lemon flavor and drizzled with a sweet lemon glaze. Oh, and and it's made with Greek yogurt too (duh)

Greek Yogurt Lemon Bundt Cake - The Recipe Rebe

Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, lemon juice, and vanilla together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350*F. for 50-60 minutes Add flour, baking powder, baking soda, and sea salt to bowl and mix well and set aside. In large mixing bowl, whip butter for 3-5 minutes. Once butter is creamed, pour in sugar and mix

Preheat oven to 180 Degrees C and grease the 9 ½ inch bundt pan with non stick cooking spray. Whisk together flour, baking soda, lemon zest and SPLENDA® Granulated. Whisk together vegetable oil, egg whites, Greek yogurt and lemon juice until no large lumps remain. Combine the flour mixture into the wet ingredients in 3 equal parts, stirring. Tangy lemon icing drizzled over an incredibly moist, decadent lemon bundt cake that is bursting with blueberries. Blueberries bursting with flavor with every tart,lemony bite. Blueberry lemon bundt cake is always a good baking idea! I also have made a blueberry lime bundt cake, which is another great taste combination How To Make A Lemon Bundt Cake From Scratch Beat butter and sugar with an electric mixer until light and fluffy Add eggs, lemon zest, lemon juice, milk and beat until combined. Next, beat in vanilla and Greek yogurt

Preheat oven to 350 degrees Fahrenheit, and grease your 10-12 inch bundt pan with vegetable oil. In a medium size bowl, whisk to combine the flour, baking powder and salt. Set it aside. In another medium size bowl, whisk together the yoghurt, lemon juice and lemon zest Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan. Advertisement. Step 2. Sift the flour, baking soda, and salt together. Set mixture aside. Step 3. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form RECIPE: http://www.thereciperebel.com/greek-yogurt-lemon-bundt-cake-recipe-video/This Greek Yogurt Lemon Bundt Cake is so moist and packed with lemon flavor!..

This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon. I'm not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though. The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs-with. Preheat & Prep - preheat the oven and grease either a loaf pan or small bundt pan. Grease and flour the pan. Dry Ingredients- Sift together the flour, baking powder, and salt into 1 bowl. Wet Ingredients - In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla

One taste of this olive oil bundt cake and you'll be hooked. This Italian dessert or breakfast Ciambella is made with olive oil, greek yogurt, lemon juice and zest, and is topped with a lemon honey glaze. If you've never had an olive oil bundt cake, you may be skeptical. However, I guarantee that one taste and you'll be converted Infused with fresh lemon zest, lemon juice, and topped with an easy lemon glaze. The addition of Greek yogurt lightens the texture and makes it extra moist. While this lemon bundt cake is best serve the day it is baked, it will stay very moist for up to 3 to 4 days, making it an ideal cake for entertaining or prepping ahead Directions. Preheat oven to 350°F and prep your pan. Grease a 12-cup Bundt pan very well and set aside. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt and set aside. In a large bowl using an electric hand or standing mixer, beat butter and sugar on medium-high until light and fluffy, 4 to 5 minutes The perfect lemon bundt cake recipe! Looking for a lemon cake recipe from scratch?This super moist Lemon Bundt Cake recipe is perfect for just about any occasion! Wonderful as a dessert or great as a sweet Brunch treat. Top with whipped cream or serve with berries for an amazing slice of cake Unlike any other cake I've baked, this incomparably moist lemon berry yogurt cake has a soft, creamy, and buttery crumb. Lightly flavored with fresh lemon and bursting with Greek yogurt and mixed berries, it's a generous drop of sunshine in a Bundt cake pan. It's been dubbed one of the best desserts I've ever made

Prepare the cake. Preheat oven to 325°F . Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside Steps. Lemon Blueberry FAGE Total Bundt Cake: Adjust oven rack to the middle position and preheat oven to 350 degrees. Grease a bundt pan with either butter or nonstick spray and set aside. Note, the pan must be able to hold 8-10 cups of batter. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside

My Big Fat Greek Yogurt & Meyer Lemon Bundt Cake Love

  1. i bundt pan with butter, and dust with flour. Set aside. In a small bowl, whisk together the flour, baking soda, baking powder and salt; set aside. In the bowl of a stand mixer, cream together the butter, sugar and lemon zest. Beat until pale and fluffy - about 5
  2. The yogurt and oil (instead of butter) is the key to the moistness of the cake. While the cake is still warm, a simple syrup of lemon juice and sugar is poured on and the final touch is a simple lemon glaze. This cake is perfect with a morning cup of tea, or as a dessert. The recipe originally comes from Ina Garten, so you know it's good
  3. Lemon zest, lemon juice, and Greek yogurt give this easy lemon Bundt cake a soft and fluffy crumb to contrast with its sweet, crunchy top. Pour over the simple lemon glaze and this Bundt cake is perfect for winter snacking, tea, or dessert! Directions. 1. Gather ingredients. Thoroughly grease and flour a 10 Bundt pan, ensuring that all.
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  5. fresh lemon juice, lemon, plain flour, unsalted butter, greek yogurt and 12 more Lemon Blueberry Bundt Cake with Lemon Glaze The Gold Lining Girl lemon cake mix, oil, eggs, lemon pudding, fresh blueberries, turbinado sugar and 5 mor
  6. To prepare the cake, whisk together the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice and 2 tablespoons of milk
  7. Instructions. TO MAKE THE CAKE. Preheat the oven to 350 F. Flour and butter a 10 inch Bundt pan and set aside. In a medium dish gently combine blueberries and ¼ cup flour. Set aside. In a large dish combine 2 ¼ cup flour, baking powder and salt. Set aside

I use Non-Fat Greek Yogurt, but any kind of yogurt will work well. The yogurt and oil (instead of butter) is the key to the moistness of the cake. While the cake is still warm, a simple syrup of lemon juice and sugar is poured on and the final touch is a simple lemon glaze. This cake is perfect with a morning cup of tea, or as a dessert 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 I give you My Big Fat Greek Yogurt Lemon Bundt! I took the Barefoot Contessa's awesome Lemon Yogurt Cake and bake it up in a 10-cup Bundt. It didn't fill that Bundt pan, so you can make it in a small 6-cup Bundt too. I used 2% plain Greek yogurt instead of her full-fat regular yogurt For the Cake. Preheat oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick baking spray (the kind with flour) or butter and flour your pan. Zest and juice 3 lemons and then mince the zest until it is almost a paste - you should have about 2 tablespoons. Mix zest with 3 tablespoons of lemon juice in a medium bowl and set aside for 10. Add the vanilla extract and lemon juice, mix to combine. Add in the milk and mix to combine. Slowly add the dry ingredients and mix until the batter is smooth. Pour the batter into the bundt pan and bake for 45-50 minutes, or until a cake tester comes out clean. Cool the cake for at least 20 minutes in the pan before turning the cake onto a.

Preheat the oven to 350°F. Grease and flour a 9 or 10 cup bundt pan (see note) In a medium bowl sift together the flour, baking powder, and salt. In a large bowl, or in the bowl of your stand mixer fitted with the paddle attachment, whisk together the sour cream, sugar, eggs, lemon zest, oil, vanilla, and lemon extract Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the butter and sugar until light and fluffy. Mix in eggs, two at a time, and vanilla. Add yellow gel food coloring, if desired Instructions. Preheat oven to 350F. In a large mixing bowl whisk together the flour with the baking powder and sea salt. Set aside. In another bowl whisk together the eggs with the sugar until creamy. Add the vanilla extract, lemon zest and olive oil and whisk again until combined. Add the Greek yogurt and whisk until incorporated Instructions. Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside. To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy

1 3/4 - 2 cups powdered sugar. 1/4 cup lemon juice. 1 tbsp lemon zest (the zest from about 1 lemon) Instructions. Preheat oven to 325 degree. Grease and flour the bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, combine lemon zest and sugar For the cake. Preheat the oven to 350°F (175°C). Grease a 12 cup bundt cake pan with butter. In a large bowl, sift together the dry ingredients (flour, baking powder, salt) and set aside. In a large bowl fitted to a stand mixer, beat together butter and sugar until pale and fluffy (around 5 minutes) at a medium speed Once you remove the cake from the oven, place it on a wire rack to cool slightly. Set a timer for 10 minutes. While you wait to remove the bundt from the pan, make the sugar syrup glaze. Combine the sugar and lemon juice in a small saucepan and heat over medium high until it just begins to boil and the sugar dissolves

Prepare bundt pan with baking spray or grease and flour. Set aside. In stand mixer or mixing bowl, combine cake mix, pudding, eggs, Greek yogurt, oil, butter, water, extract and first measure of lemon zest. Mix to combine. Pour into bundt pan and bake 50-60 minutes, until a tester inserted into the center of the cake comes out clean Grease and flour a 10 cup bundt cake. Set aside. In a medium size bowl whisk together the flour, baking powder, baking soda, and salt and poppy seeds. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy about 2-3 minutes Mini Lemon Bundt Cakes {Referral links are used in this post.} I am pretty excited to head to the Food Wine Conference in sunny Orlando next week! I'm going to meet up with two of my good bloggy friends - Betsy from Desserts Required and Raquel from Organized Island - and I'm really looking forward to making some new bloggy friends! As a part of the conference, Florida Dairy Farmers is.

For the Cake. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined Mix in lemon zest. In medium bowl whisk/sift together the flour, pudding mix, cornstarch, baking powder and salt, set aside for step 6. In another medium bowl mix together milk, vegetable oil, lemon juice and vanilla., set aside for next step. Beginning with dry ingredients from step 4, add about 1/3 of the mixture to your batter and mix well Lori Rice. Make the glaze, drizzle and serve: Whisk together the powdered sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cooled cake and sprinkle the top with lemon zest, if desired. Let stand for at least 10 minutes to allow the glaze to set before slicing and serving Making moist Lemon Blueberry Bundt Cake with sour cream is the traditional method; in today's recipe (and in my equally delicious Buttermilk Cake), I swapped the sour cream for nonfat Greek yogurt. You won't notice the difference a bit. The other key ingredient to keeping this blueberry bundt cake moist is buttermilk

Instructions. Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan. In a stand mixer or using a large bowl and a hand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract, lemon extract, Greek yogurt, 3 tbsp. lemon juice, and lemon zest Grease and flour one bundt cake pan. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50-55 minutes. The cake is done when a toothpick or skewer inserted in the center comes out clean. Remove from oven and allow to cool in pan for about 10 minutes before inverting out onto cooling rack

This Greek Yogurt Lemon Bundt Cake is SO moist and so lemony -- it's my new favorite! RECIPE:.. How to Make Greek Yogurt Blueberry Lemon Glazed Bundt Cake. Cream the butter in a mixer until light and fluffy. Mix in the sugars, beating until its once again light and fluffy. Squeeze out 1/4 Cup of lemon juice and mix thoroughly into the yogurt. This adds taste and also thins out the thick Greek Yogurt 4 Tbsp. limoncello (lemon flavored liqueur) Preheat oven to 350 degrees. Liberally coat with baking spray, or thoroughly grease and flour 12 mini-bundts, or pans for 24 cupcakes (or use paper liners if you like). In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In another small bowl, stir together the yogurt and the.

Greek Lemon Cake Recipe - Food

Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Advertisement. Step 2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch Bundt pan with nonstick spray or grease thoroughly with butter. Set aside. Make the cake: Sift the flour and cornstarch together into a large bowl.Whisk in the salt, baking powder, baking soda, and poppy seeds Combine the remaining cake mix, yogurt, lemon juice, lemon zest, eggs, melted butter and water in a mixing bowl. Beat on medium speed for 1 1/2 minutes. Pour into Bundt™ pan. 3. Bake for 38-46 minutes until a toothpick inserted in the center of the cake comes out clean. Let cake cool for 10 minutes then turn the cake out onto a cooling rack

Greek Yogurt Lemon & Chocolate Bundt Cake Lemon & Olives

In a large bowl whisk to combine the vegetable oil, eggs, lemon rind, lemon juice, yogurt and sugar. Sift the flower over it and stir to combine. Pour into a well-greased bundt pan. Bake for 50-55 minutes or until an inserted skewer comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a cake. Stir in the rhubarb. Grease a bundt pan. Spread the batter into the pan. Bake at 350 degrees for 45 minutes. Cool in the pan and then turn it out onto a serving plate. Lemon Glaze. Juice of 1 lemon. 1-2 cups powdered sugar. Mix the lemon juice with as much sugar as it takes to make a thick but drizzle-able glaze Using an electric hand-mixer, beat together Greek yogurt, oil, sugar, eggs and lemon zest until well combined. Slowly add in self-rising flour and a pinch of salt. Mix until the batter is lump-free and starts to form ribbons as it's being mixed. Pour the batter into a non-stick Bundt pan or tall-sided cake pan and bake for 35 minutes

Easy Greek Yogurt Lemon Bundt Cake Recipe + VIDEO

Lemon Bundt Cake - SPLENDA

OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE. Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet. In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda. Instructions. Preheat oven to 350 degrees F, butter and flour bundt pan. In a bowl, whisk together flour, baking powder, baking soda, and salt (set aside) In a large mixing bowl whisk together sugar, vegetable oil, eggs, lemon zest and poppy seeds. Alternate flour mixture and yogurt to wet ingredients until smooth and thick Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth. Pour into the tin and bake for 50-55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes

Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes Olive Oil Lemon Bundt Cake. Makes one 10-inch bundt . Prep Time: 15 minutes; Bake Time: 50 minutes-1 hour. Ingredients. 3 cups unbleached, all-purpose flour. 1 tablespoon baking powder. ½ teaspoon salt. 4 large eggs, separated. 2 cups sugar. 1 cup plain whole milk yogurt (not Greek) ¾ cup good extra-virgin olive oil. Finely grated zest of 2. This bundt cake is a showstopper! Bright lemon zest, sweet blueberries, rich cornmeal and a tart lemon glaze all come together to create a bundt cake sure to turn heads. Using Greek yogurt instead of butter adds the right amount of tang and keeps this cake moist. It's a cross between pound cake and cornbread, and cake - is that too much?

Greek Yogurt Blueberry Lemon Bundt The Kitchen Magpi

Raspberry Bundt Cake with Lemon Curd Filling is made with fresh raspberries and is as delicious as it sounds! Raspberry Bundt Cake with Lemon Curd Filling By Sue Lau This month for #BundtBakers the topic is on filled Bundts. I decided to choose summery flavors for my cake so opted to make a raspberry Bundt and fill it with homemade lemon curd Pour the dough into the bundt pan. Pin it! STEP 3: Bake for about 40 minutes. Use a toothpick to check if the cake is ready. Leave in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. STEP 4: Meanwhile make the glaze: Combine the powdered sugar, the lemon juice, and the water and stir well Preheat oven to 350 degrees and grease a bundt pan. In a large bowl combine melted coconut oil, honey and sugar. Add egg, vanilla extract, applesauce, greek yogurt, lemon juice and lemon zest (peel). Stir. In a separate bowl, combine flours, baking soda and salt. Combine wet and dry ingredients and stir just until combined These Lemon Bundt Cakes are Egg-free, Butter-free and made in just one bowl with Olive Oil and Greek Yogurt. Seriously! These Lemon Bundt Cakes are bursting with flavor and I so wish you were there when they were baking in the oven. The combination of yogurt with fresh Meyer lemon juice is intoxicating

Lemon Bundt Cake with Lemon Icing from Great Grub

Make the cake: In a medium bowl, whisk together the flour and baking powder. In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine Grease and flour the pan. Or, you can use a bundt cake pan but be sure to flour it well (I use Baker's Joy for perfect results) Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients Variations of this Lemon Bundt Cake. Make a lemon blueberry bundt cake - make the cake batter as stated in the recipe below. Toss 1 ½ cups fresh blueberries in 2 teaspoons all-purpose flour, then gently fold the berries into the batter. The bake time will be the same. If using frozen berries, do not thaw them In a medium bowl, bring the water and sugar to a boil, stirring occasionally to help dissolve the sugar. Add the lemon slices to the syrup, then reduce heat to medium low to maintain a gentle simmer. Continue cooking the lemons, stirring every now and then, until completely see-through; about 35 minutes Instructions. Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar for 5 minutes, until light and fluffy, scraping the sides of the bowl often. Add eggs one at a time. Stir in sour cream, dry pudding mix, lemon zest, and lemon juice. Fold in cake flour, baking powder, and salt

Greek yogourt cake with lemon Taking the guesswork out

To Make the Cake. Heat the oven to 350 degrees F. Grease and flour a 9 inch bundt pan. In the bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Add the eggs, vanilla, lemon oil, and lemon zest. Mix until smooth. Add the milk Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe for a layer cake

Lemon Blueberry Bundt Cake | Easy and Moist Lemon Cake Recipe

Pour the batter into the pan and bake for about 1 hour or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the pan for about 10 minutes. Transfer to a wire rack and leave to cool completely. To make the glaze place the powdered sugar, limoncello, and fresh lemon juice in a small bowl How to Make Lemon Bundt Cake. Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, vanilla, and lemon extract. Add the flour mixture to the egg mixture Lemon Bundt Cake: Preheat the oven to 325°F. Generously grease a 10-12 cup bundt pan with baking spray. In a medium bowl, combine flour, baking powder, pudding, salt, and whisk together then set aside. In another large bowl, whisk together the eggs and sugar. Then add in oil, sour cream, lemon zest, lemon juice/extract Coat a 12 cup Bundt pan or 10 tube pan with nonstick cooking spray. Dust with flour. Evenly spread batter into prepared pan. Bake at 350°F for 35 to 40 minutes or until toothpick inserted comes out clean. Let cool in pan for 10 minutes. Gently loosen sides with a sharp knife and invert cake onto serving plate. Dust with powdered sugar