Name: Greek Lemon Bundt Cake
Prep time: 20 min
Cook time: 1 h
Yield: 12
Cuisine: American, Greek
Ingredients: 6 eggs; 1/4 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon vanilla; 2 teaspoons finely grated lemon zest; 2 tablespoons lemon juice; 3 cups cake flour; 2 cups white sugar, divided; 1 cup butter (2 sticks), at room temperature; 1 cup plain Greek yogurt (not fat-free)

Greek Lemon Bundt Cake

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A lovely lemon cake made with Greek yogurt

By: Liz Berg (via Thatskinnychickcanbake)

Original Publish: Nov 1, 2019

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 1 hrs

Yields: 12

Nutrition Facts

437 Calories

8 grams proteinProtein

61 grams carbohydratesCarbs

18 grams fatFat

Instructions

Preheat the oven to 350º. Spray a 10-inch tube pan with non-stick oil and flour spray like Baker's Joy.
Whisk together flour, baking soda, and salt and set aside.
Separate the eggs. 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. Set aside.
Put the remaining 1 1/2 cups of sugar into a medium bowl with the lemon zest. With your fingers, rub the lemon zest into the sugar.
Cream butter into the lemon-infused sugar. Add the egg yolks, vanilla and lemon juice and mix 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. Level top with an offset spatula if needed.