Lemon Greek Yogurt Bundt Cake (Bright & Tender, 55 Min)

This lemon greek yogurt bundt cake is the kind of bake I pull out when I want something that feels a little fancy without any real fuss. The crumb is soft and springy thanks to a generous scoop of full-fat Greek yogurt, the flavor is unmistakably lemony from fresh zest and juice, and the whole thing gets crowned with a silky glaze that slides down every ridge of the pan. It’s the dessert I bring to Sunday brunch, slice for an afternoon tea break, or wrap up as a homemade thank-you for a friend.

Fun fact: the ring shape isn’t just pretty — it was originally designed so cakes with dense, custardy batters (like the yogurt-rich ones popular in Central Europe) could bake evenly all the way through without the middle staying gummy. The hole in the middle lets heat circulate, so every bite ends up perfectly cooked.

Why this recipe works

• Full-fat Greek yogurt keeps the crumb tender and gently tangy without any oil-slicked heaviness.
• Fresh lemon zest and juice do the heavy lifting on flavor — no artificial extracts required.
• One bowl of dry, one bowl of wet, and a quick fold together means almost no cleanup.
• The bundt shape gives you a beautiful presentation with zero decorating skills required.
• The glaze is stir-and-pour simple, but it takes the cake from “homemade” to “bakery window.”

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup plain full-fat Greek yogurt
• ½ cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter, melted and slightly cooled
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• Zest of 2 lemons
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• A pinch of fine sea salt
• For the glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest

Instructions

Step 1: Heat the oven and prep the pan

Preheat your oven to 350°F (175°C). Grease a 9-inch bundt or tube pan generously with softened butter, then dust it with a light coat of flour, tapping out any excess. Get into every ridge — this is what separates a picture-perfect release from a heartbreaker.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until well blended. Set the bowl aside so it’s ready when you need it.

Step 3: Mix the wet ingredients

In a larger bowl, whisk the Greek yogurt with the granulated sugar until smooth and creamy. Add the eggs one at a time, whisking well after each. Pour in the melted butter, lemon zest, lemon juice, and vanilla, then whisk again until the batter looks glossy and unified.

Step 4: Bring it all together

Add the dry ingredients to the wet in two or three additions, folding gently with a rubber spatula. Stop mixing the moment you no longer see streaks of flour — a few small lumps are fine. Overworking here builds gluten, and that’s what turns a tender cake into a chewy one.

Step 5: Bake the cake

Scrape the batter into your prepared pan and smooth the top with the spatula. Bake on the center rack for 35 to 45 minutes, until the cake is golden on top and a toothpick inserted into the thickest part comes out clean or with a few dry crumbs.

Step 6: Cool and glaze

Let the cake rest in the pan for 10 to 15 minutes so it firms up, then invert it onto a cooling rack and let it cool completely. Whisk the powdered sugar, lemon juice, and lemon zest together until thick but pourable, then spoon it slowly over the top so it drips down every curve.

Nutrition information

• Calories: 285 per slice (based on 10 slices)
• Protein: 5 g
• Carbohydrates: 38 g
• Sugar: 22 g
• Fat: 12 g
• Saturated fat: 7 g
• Fiber: 1 g
• Sodium: 190 mg

Pro tips for the best lemon greek yogurt bundt cake

• Bring your eggs and yogurt to room temperature before you start — cold ingredients can seize the melted butter and leave you with a lumpy batter.
• Zest your lemons before you juice them (way easier), and always zest just the bright yellow layer, not the bitter white pith underneath.
• Wait until the cake is completely cool before glazing, otherwise the glaze will melt and soak in instead of setting into that shiny finish.
• If your bundt pan has intricate detail, use baking spray with flour built in — it clings to every crevice better than the butter-and-flour method.
• For an extra pop of lemon, brush the warm cake with a quick syrup of lemon juice and a spoonful of sugar before adding the glaze.

Frequently asked questions

Can I use low-fat or nonfat Greek yogurt?

You can, and the cake will still be moist and tasty. Just know the crumb won’t be quite as rich or plush — full-fat yogurt really is the star of the texture here.

What if I don’t have a bundt pan?

A 9-inch tube pan works perfectly, and in a pinch a 9-inch round cake pan or a standard loaf pan will do the job. Just start checking for doneness around the 30-minute mark since bake times will vary.

How do I store leftovers?

Keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Let chilled slices come back to room temperature before serving so the crumb softens back up.

Can I freeze this cake?

Yes — freeze it unglazed. Wrap the fully cooled cake tightly in plastic wrap, then again in foil, and freeze for up to 3 months. Thaw it overnight in the fridge and glaze it fresh the day you plan to serve.

Can I turn this into a lemon-poppy seed or blueberry cake?

Absolutely. Stir in 1 tablespoon of poppy seeds with the dry ingredients for a classic twist, or gently fold in ½ cup of fresh blueberries or raspberries right before you pour the batter into the pan.