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 whites separated and beat to stiff peaks–adds a lot of loft.
My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.
The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.
This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.
Bready or Not Original: Greek Yogurt Lemon Bundt Cake
Equipment
- 10-cup minimum bundt pan or tube pan
Ingredients
- 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large eggs room temperature, separated
- 2 cups white sugar
- 1 cup unsalted butter (2 sticks) room temperature
- 2 medium lemons finely grated and juiced
- 1 cup Greek yogurt plain or vanilla
- confectioners' sugar optional, to dust over finished cake
Instructions
- Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
- In a bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
- In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
- Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
- Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
- Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.
