This tart, refreshing cake is the perfect end to any meal. Using a Bundt™ pan means it will be pretty enough to serve at a party, but easy enough to make on a Wednesday (or any day).
Lemon cake is such a classic dessert, and we’ve pumped up the flavor even more with a tart lemon glaze. And if you’ve never baked with yogurt before, you’re in for a treat. It ensures every slice will be wonderfully moist AND stay that way for days (if you happen to have any leftovers, that is).
To keep this recipe simple, you’ll start by using a Betty Crocker Super Moist Cake Mix and boosting the lemon flavor using fresh lemon juice and zest. We used Yoplait Original French Vanilla Yogurt to the cake mix, but if you want even more lemon there, you can use the Lemon Burst yogurt flavor.
The addition of the yogurt makes a silky smooth batter that will spread nicely in your Bundt™ pan and...
…bake up beautifully, with minimal doming.
Allow the cake to cool in the pan for just 10 minutes before turning it out onto a cooling rack. Your house will be filled with the scent of lemon, but the cake provides only half of the amazing aroma.
Once you zest some lemons and squeeze the juice into a bowl of powdered sugar to make the glaze, your entire kitchen will smell like a lemon orchard.
When making the lemon glaze it’s best to start by adding a small amount of lemon juice, and adding more if needed. You want your glaze to be thin enough to pour, but thick enough to stick to the sides of the cake.
Now go ahead and cut a slice. It’s perfect right now.