Bundt cakes automatically look special, because of their beautiful form. However what makes this particular cake really special is its inherent lemony-ness. It was the perfect light dessert to accompany our dinner ofBrown Sugar Short RibsandBrie Mashed Potatoes.
Lemon Butter Bundt Cake
Yield: 8 Servings
1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup sugar
1 stick unsalted butter, room temperature
1/2 tsp vanilla
6 oz vanilla greek yogurt
1 lemon, zest and juice (divided)
1 cup powdered sugar
Preheat your oven to 350 degrees. Butter the inside of your bundt pan with the wrapper from the stick of butter. Place the flour, baking powder, and kosher salt into a small bowl and whisk them together.
In a large bowl (or the bowl of a stand mixer), place the sugar and room temperature butter. Cream them together on high speed for 5 minutes or until they're light and fluffy. Next, place the eggs into the mixture along with the vanilla, the yogurt, the zest of the lemon, as well as the juice of half of the lemon (the other half is going to be used for the glaze). Mix those ingredients together on medium speed for a minute or two.
Next, you're going to add the dry ingredients to the wet ingredients, 1/3 at a time with the speed on low. Turn off your mixer as soon as they're mixed. Place the batter into your bundt pan, ensuring that the batter looks even on the top. Place it into the oven for 45 minutes, or until you pierce it with a fork and it comes out clean.
Meanwhile, in a small bowl, combine the juice of half of the lemon and the powdered sugar. Mix them with a fork until they reach a nice consistency.
Remove the bundt cake from the oven, allow it to cool for a few minutes before inverting it onto a plate/cake stand. Once it's completely cool, pour the lemon glaze over the top. Enjoy!