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Lemon Yogurt Bundt Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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So simple, and so pretty! An easy yogurt cake cake bursting with lemon flavor is topped with a bright and zesty lemon glaze. Creamy vanilla yogurt adds a little extra “oomph” to the batter, resulting in a super moist cake with a wonderful texture—and it keeps like a dream.
Updated May 23, 2022
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Lemon Bundt Cake:

  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 cup (just under 2 containers) Yoplait® Original French vanilla yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 3 large eggs
  • 1/2 cup melted butter, cooled slightly
  • 1/2 cup water

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice, plus up to 1 tablespoon more, if needed
  • 1 tablespoon lemon zest


  • 1
    Preheat oven to 350°F. Spray a non-stick Bundt™ pan with cooking spray and dust the inside of the pan with 1 tablespoon of the lemon cake mix.
  • 2
    Combine the remaining cake mix, yogurt, lemon juice, lemon zest, eggs, melted butter and water in a mixing bowl. Beat on medium speed for 1 1/2 minutes. Pour into Bundt™ pan.
  • 3
    Bake for 38-46 minutes until a toothpick inserted in the center of the cake comes out clean. Let cake cool for 10 minutes then turn the cake out onto a cooling rack. Cool completely.
  • 4
    To make the lemon glaze, sift the powdered sugar to remove any lumps. Pour 2 tablespoons of lemon juice into the powdered sugar and stir to combine. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it is pourable. Stir in the half of the lemon zest.
  • 5
    Pour the glaze over top of the cooled cake. Sprinkle cake with the remaining lemon zest. Refrigerate any leftovers, covered, for 3-4 days.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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