Honey-Lemon Bundt Cake Recipe

 
 
Honey-Lemon Bundt Cake

Cake Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups plain low-fat yogurt
  • 1 1/3 cups granulated sugar, divided
  • 3 eggs
  • 1 tablespoon grated Meyer lemon zest (from 2-3 Meyer lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup olive oil (I like the taste that extra virgin gives the cake; if you’d like a milder taste, consider a lighter olive oil)

Syrup Ingredients

  • 1/2 cup freshly squeezed Meyer lemon juice (from about 4-5 Meyer lemons, but it can really depend on how juicy they are)
  • 1/3 cup Sugar

Glaze Ingredients

  • 1 cup confectioners’ sugar
  • 2 tablespoons Limoncello
  • 2 tbsp Honey

Recipe Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Oil a large loaf pan – approximately 8 inches by 4 inches by 4 inches.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
  6. Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
  7. Remove from oven and let cool for 10 minutes.