Infused with fresh lemon zest, lemon juice, and topped with a simple lemon glaze, this Lemon Pound Bundt Cake is full of fresh lemon flavor! The addition of whole fat Greek yogurt lightens the texture and makes it extra moist. While this lemon bundt cake is best served the day it is baked, it stays moist for up to 3 to 4 days, making it an ideal cake for entertaining or prepping ahead.
2tablespoonsgrated lemon zestroughly 3 to 4 lemons
1cup (8 oz; 226 g) unsalted buttersoftened
¼cup (60 mL)fresh lemon juiceroughly 2 to 3 lemons
6large eggsroom temperature
1cup (226 g)plain whole-fat Greek yogurt
Lemon Glaze:
¾cup (95 g)powdered sugarsifted
2tablespoons (30 mL)fresh lemon juice
Instructions
Prepare Cake: Preheat the oven to 325°F (162°C) with a rack in the center position. Generously butter and flour a 12-cup bundt pan; chill the pan in the refrigerator while you prepare the batter.
In a small mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.
In a stand mixer bowl, fitted with a paddle attachment, combine the granulated sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until moist and very fragrant. Add the softened butter. Beat the butter and sugar mixture at medium speed for 4 to 5 minutes or until light in color and fluffy. Add the lemon juice; beat until incorporated. Over medium speed, slowly add the eggs, one at a time, beating until incorporated. Scrape down the bowl once or twice as needed. If the batter starts to break slightly as you continue to add the eggs, don't worry. It will come back together as we add the flour.
Over low speed, add the flour mixture in three parts, alternating with two additions of yogurt, beginning and ending with the flour. Mix until the last of the flour mixture has just been absorbed. Remove the bowl from the mixer and using a spatula, scrape down the bottom of the bowl to ensure all of the ingredients have been evenly incorporated.
Transfer the batter into the (chilled) prepared bundt pan. Using an offset spatula, spread the batter into an even, smooth layer. Bake for 55 to 60 minutes or until a cake tester inserted in center comes out clean. Set on a cooling rack and allow the cake to cool in the pan for 1 hour. Carefully remove the cake from the pan and set on a rack to cool completely before topping with the lemon glaze.
Prepare Lemon Glaze: In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth. It should be thick, but able to be drizzled from the end of a spoon. If too thin, whisk in a touch more of sifted powdered sugar. If too thick, add a touch of lemon juice. For quick clean up, place the cooled cake over a wire rack set within a rimmed sheet pan. Drizzle the lemon glaze evenly over the top of the cake, allowing it to fall over the edges of the cake. Allow the glaze to set slightly before slicing and serving the cake.
Leftover cake can be wrapped well and stored at room temperature for 3 to 4 days.
Storage Tip:
Cake best served day of baking, but can be stored at room temperature, tightly wrapped in plastic wrap, for up to 5 days.