Lemon Bundt cake

3 cups of cake flour (or all purpose flour)
1 cup unsalted butter
1 cup Greek yogurt
2 teaspoons of lemon zest
1/3 cup fresh lemon juice
2 cups sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
5 large eggs
1 teaspoon vanilla extract Cooking Spray for inside of Bundt Pan

 

How to Make It Preheat oven to 350 degrees.

 

 Use cooking spray or grease and flour a Bundt pan.

 

 Using an electric mixer, cream together butter, sugar and lemon zest.

 

 Add eggs one at a time to cream mixture.

 

 Add yogurt and switch to medium speed.

 

 Sift together dry ingredients in a separate bowl and then add to creamed mixture ½ cup at a time until all the dry ingredients are incorporated.

 

 Pour batter into Bundt pan and make sure batter it is evenly distributed.

 

 Place pan on rack is placed in the middle of oven and bake for approximately 60 minutes.

 

 May vary according to ovens and altitude.

 

 Cake is done when it passes the toothpick/knife test.

 

 Remove cake from oven and let it cool in the pan for at least 30 minutes before turning cake out onto a rack to continue cooling.

 

 Add powdered sugar once cake has cooled completely and serve! - See more at: