💡 At a Glance
- •The Bundt Cake: An incredibly moist, classic cake packed with yogurt, oil, and fresh lemon zest.
- •Time Commitment: Comes together in just a few quick minutes—totally beginner-friendly!
- •Method: The batter whips up step-by-step right in your Thermomix® and gets topped off with a simple powdered sugar glaze.
This Lemon Yogurt Bundt Cake is a simple, delicious, and classic cake that whips up in no time and is guaranteed to be a total crowd-pleaser every single time.
Super tender and ultra-moist, this yogurt and oil bundt cake is foolproof for bakers of all skill levels—one bite and you’ll be hooked!
With my easy, step-by-step recipe, I’ll show you just how effortless it is to whip up an absolutely delicious, homemade Lemon Yogurt Bundt Cake right in your Thermomix®.
Why You’ll Love This Lemon Yogurt Bundt Cake:
- A timeless German classic recipe.
- Super quick and easy to whip up.
- Totally foolproof—it turns out great even for beginner bakers!
- Perfect for last-minute guests or quick sweet cravings.
- Incredibly delicious and an absolute crowd-pleaser.
My Top Tips for Making This Lemon Yogurt Bundt Cake
Once the cake has cooled completely, top it off with a simple lemon glaze made from powdered sugar and fresh lemon juice. Garnish with a little fresh lemon zest for an extra pop of bright flavor!
Short on time? You can skip the glaze and simply dust the top with powdered sugar instead.
If you don’t have baking soda on hand, no problem! You can easily leave it out and just use baking powder instead.
Can You Make This Cake Ahead of Time & How to Store It
This cake stays fresh for 3 to 4 days at room temperature when kept in an airtight container or wrapped tightly in aluminum foil. The key is keeping it well-sealed so it stays nice and moist!
Make sure to always store the cake at room temperature rather than in the fridge, as cold temperatures can dry it out.
Have leftovers? This cake freezes beautifully! Wrapped securely, it will stay delicious in the freezer for several months.
When you’re ready to enjoy a slice, just let it thaw right on the counter at room temperature.
Frequently Asked Questions About Bundt Cakes?
What You’ll Need for This Lemon Yogurt Bundt Cake
For the Batter:
- 250 g all-purpose flour
- 150 g powdered sugar (or granulated sugar)
- 4 large eggs
- 80 g sunflower oil (or neutral vegetable oil)
- 150 g whole milk yogurt
- Zest of 1 organic lemon
- 3 tbsp fresh lemon juice
- 1 pinch of salt
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
For the Glaze:
- 100 g powdered sugar
- 1-2 tbsp milk
Also Needed:
- a little butter or margarine and flour for greasing the pan
Note: You’ll find the exact ingredient amounts and full step-by-step instructions in the recipe card below.
How to Make Lemon Yogurt Bundt Cake
Prep Work:
Preheat your oven to 350°F (180°C) conventional heat.
Grease a 9 to 10-inch Bundt pan (22–24 cm) with butter or margarine, dust with flour, and tap out the excess.
Rinse your organic lemon under hot water, pat it dry, and zest it finely using a zester or Microplane.
Pro tip: Make sure to grate only the bright yellow outer peel—avoid the white pith underneath, as it can make your cake bitter!
Instructions:
If you’re using granulated sugar, add it to the mixing bowl first and process for 10 sec / Speed 10 to make powdered sugar.
Otherwise, add the powdered sugar, lemon zest, and eggs directly into the mixing bowl and mix for 30 sec / Speed 3.
Scrape down the sides of the bowl with the spatula and mix for another 5 sec / Speed 3.
Next, add the yogurt, oil, lemon juice, and salt, and mix for 1 min / Speed 4.
Finally, combine the flour, baking powder, and baking soda. Sift them into the mixing bowl for best results. Blend for 15 sec / Speed 4 until a smooth batter forms.
Pour the batter into your greased and floured pan and bake on the lower rack of the oven for about 30 minutes.
Let the cake cool in the pan for a few minutes, then invert it onto a wire rack, remove the pan, and allow it to cool completely.
To make the glaze, place the powdered sugar in a small bowl and stir in a splash of milk.
Gradually mix in the milk a little at a time until you reach a nice, thick drizzle consistency.
Pro tip: Make sure to stir the milk into the powdered sugar, rather than pouring the sugar into the milk!
Drizzle the powdered sugar glaze generously over the cooled cake.
Garnish with a little extra lemon zest if you’d like, then slice and serve.
Enjoy!
Note: You’ll find the exact ingredient measurements and complete printable instructions further down in the recipe card.
The listed prep and baking times are averages.
Now, have so much fun baking and enjoy every single bite!
If you loved this quick lemon yogurt Bundt cake, you might also enjoy my easy and delicious apple cake recipe! 🙂
Happy baking,
Christoph
PS: Don’t want to miss a recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating! 🙂
Lemon Yogurt Bundt Cake
Click stars to rate now
Zutaten
For the batter:
- 250 g All-purpose flour
- 150 g Powdered sugar or granulated sugar
- 4 Eggs medium
- 80 g Sunflower oil
- 150 g Yogurt 3.5% fat / whole milk
- Grated lemon zest from 1 organic lemon
- 3 tbsp Lemon juice
- 1 pinch Salt
- 1,5 tsp Baking powder
- 1 tsp Baking soda
For the glaze:
- 100 g Powdered sugar
- 1-2 tbsp Milk
For the pan:
- etwas Butter or margarine and flour for greasing the pan
Zubereitung
Prep:
- Preheat your oven to 180 °C (top/bottom heat).
- Grease a Bundt pan (22–24 cm) with butter or margarine, dust with flour, and tap out any excess.
- Rinse the organic lemon under hot water before zesting. Zest the lemon, taking care not to grate the white pith underneath, as it turns bitter.
Instructions:
- If using granulated sugar, add it to the mixing bowl and blend for 10 sec / speed 10 to turn it into powdered sugar.
- Otherwise, add the powdered sugar, lemon zest, and eggs directly to the mixing bowl and mix for 30 sec / speed 3.
- Scrape down the sides of the bowl with a spatula, then mix for another 5 sec / speed 3.
- Next, add the yogurt, oil, lemon juice, and salt, then blend for 1 min / speed 4.
- Finally, combine the flour, baking powder, and baking soda. Sift into the mixing bowl and mix for 15 sec / speed 4 until you have a smooth batter.
- Pour the batter into the prepared Bundt pan and bake in the lower third of the oven for about 30 minutes.
- Let cool in the pan for a few minutes, then invert onto a wire cooling rack, remove the pan, and let cool completely.
- To make the glaze, place the powdered sugar in a small bowl and gradually stir in a splash of milk until a thick, smooth glaze forms. (It’s important to stir the milk into the powdered sugar, not the other way around!).
- Drizzle the cooled cake with the powdered sugar glaze. Garnish with a little fresh lemon zest if you like, slice, and enjoy!
Notes
- Drizzle the cooled cake with the powdered sugar glaze.
- Garnish with a little fresh lemon zest if desired, then slice and serve!
- You can also skip the baking soda and use 1 full packet of baking powder instead.
Lemon Yogurt Bundt Cake
Click stars to rate now
Zutaten
For the batter:
- 250 g All-purpose flour
- 150 g Powdered sugar or granulated sugar
- 4 Eggs medium
- 80 g Sunflower oil
- 150 g Yogurt 3.5% fat / whole milk
- Grated lemon zest from 1 organic lemon
- 3 tbsp Lemon juice
- 1 pinch Salt
- 1,5 tsp Baking powder
- 1 tsp Baking soda
For the glaze:
- 100 g Powdered sugar
- 1-2 tbsp Milk
For the pan:
- etwas Butter or margarine and flour for greasing the pan
Zubereitung
Prep:
- Preheat your oven to 180 °C (top/bottom heat).
- Grease a Bundt pan (22–24 cm) with butter or margarine, dust with flour, and tap out any excess.
- Rinse the organic lemon under hot water before zesting. Zest the lemon, taking care not to grate the white pith underneath, as it turns bitter.
Instructions:
- If using granulated sugar, add it to the mixing bowl and blend for 10 sec / speed 10 to turn it into powdered sugar.
- Otherwise, add the powdered sugar, lemon zest, and eggs directly to the mixing bowl and mix for 30 sec / speed 3.
- Scrape down the sides of the bowl with a spatula, then mix for another 5 sec / speed 3.
- Next, add the yogurt, oil, lemon juice, and salt, then blend for 1 min / speed 4.
- Finally, combine the flour, baking powder, and baking soda. Sift into the mixing bowl and mix for 15 sec / speed 4 until you have a smooth batter.
- Pour the batter into the prepared Bundt pan and bake in the lower third of the oven for about 30 minutes.
- Let cool in the pan for a few minutes, then invert onto a wire cooling rack, remove the pan, and let cool completely.
- To make the glaze, place the powdered sugar in a small bowl and gradually stir in a splash of milk until a thick, smooth glaze forms. (It's important to stir the milk into the powdered sugar, not the other way around!).
- Drizzle the cooled cake with the powdered sugar glaze. Garnish with a little fresh lemon zest if you like, slice, and enjoy!
Notes
- Drizzle the cooled cake with the powdered sugar glaze.
- Garnish with a little fresh lemon zest if desired, then slice and serve!
- You can also skip the baking soda and use 1 full packet of baking powder instead.
