Bready or Not Original: Greek Yogurt Lemon Bundt Cake
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
This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
Course Breakfast, Dessert, SnackKeyword bundt cake, lemon
Author Beth Cato
Equipment10-cup minimum bundt pan or tube pan
Ingredients3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed1 teaspoon baking soda1/4 teaspoon salt6 large eggs room temperature, separated2 cups white sugar1 cup unsalted butter (2 sticks) room temperature2 medium lemons finely grated and juiced1 cup Greek yogurt plain or vanillaconfectioners' sugar optional, to dust over finished cake
InstructionsPreheat 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.OM NOM NOM!
