Mmmmm… dessert. We don’t know about you, but sometimes we want a sweet treat that’s not too sweet! Here at the LWSL test kitchens, we’ve been working for months to create a recipe to fit the bill and we think we’ve finally found a winner!
This simple and incredibly delicious lemon bundt cake is absolutely amazing and oh-so-easy! This cake is so moist, has just the right amount of lemon flavor, and is the perfect dessert to usher in Spring! Best of all, with healthy ingredients like real lemon essential oil and Greek yogurt, it’s a sweet treat we can all feel good about!
Here is what you need:
2 1/2 cups flour 1/2 tsp. baking soda 1/2 tsp salt 1 1/2 cups sugar 2 teaspoons lemon extract or 1/2 teaspoon to 1 teaspoon Young Living Lemon Vitality EO 1 cup butter, softened 2 tsp vanilla extract 4 large eggs 1 cup Greek yogurt ( I used Stonyfield Vanilla Bean Organic Greek 0% fat ) Glaze 1/2 cup fresh lemon juice 1/2 cup sugar 1 Tablespoons lemon zestStep 1: Preheat oven to 350 degrees. In a medium bowl, mix together flour, baking soda, and salt.
Step 2: In a large bowl, mix together butter, sugar, eggs, Greek yogurt, vanilla extract, and Lemon Vitality EO.
Step 3: Then start adding flour mixture into the butter mixture a 1/2 cup at a time. Until it is all combined and batter is smooth.
Step 4: Spray bundt pan with cooking spray then add batter evenly in pan. (Note: drop the pan on the counter to release any air bubbles in the batter.)
Step 5: Bake in the oven for 35 minutes. Test cake with a toothpick, and once cake is cooked, let it cool on a rack.
Step 6: Make the glaze by combining lemon juice, sugar and lemon zest in a small saucepan. Cook until sugar is dissolved. Let mixture come to a low boil.
Step 7: Top cooled cake with glaze, slice and serve.
In a large bowl, mix together butter, sugar, eggs, Greek yogurt, vanilla extract, and Lemon Vitality EO.
Then start adding flour mixture into the butter mixture a 1/2 cup at a time until it's all combined and the batter is smooth.
Spray bundt pan with cooking spray, then add batter evenly in pan. (Note: drop the pan on the counter to release any air bubbles in the batter.)
Bake in the oven for 35 minutes. Test cake with toothpick, once the cake is cooked, let cool on a rack.
Make the glaze by combining lemon juice, sugar and lemon zest in a small saucepan. Cook until sugar is dissolved. Let mixture come to a low boil.
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View Comments
Not seeing how this is healthy (white flour and sugar). Thanks for the post though - I will try to alter the recipe to use whole grain flour and no sugar (added or in the yogurt).
Baking a cake from scratch is always a healthier alternative then one from a box. Please let us know how your revised cake turns out. :)
I do want to make this and plan to grind my own flour, and use plain, whole fat Greek yogurt. The sugar could definitely be reduced, in my opinion, though I'll still add some (sucanat, probably). It is a dessert after all ;)
The recipe doesn't say what to do with the yogurt... I tried it last night and alternated the yogurt with the flour, as I do with some other pound cake recipes. The cake did not rise as much as I would have liked, but that could be because I substituted plain whole milk regular yogurt for the Greek yogurt. Or perhaps I should have added it with the other liquid ingredients before adding the flour?
Hi Danielle,
I'm so sorry that the information was missing from step 2. Hopefully, you will try it again. Let us know if you have any other questions. :)
My husband loves lemon cake and this recipe looks delicious! I'm going to add it to my list to try.
It is so tasty!! Please let us know if it becomes a new favorite. :)
This cake looks so delicious! I'll have to add it to my list of recipes to try.
How many drops ofnEO?
You would use about 1/4 teaspoon of EO for every teaspoon of extract.
Hi, Just a few drops of Lemon Vitality EO? 2 tsps seems a lot.
Hi Donna,
You can use a little less Lemon Vitality EO if you would like. Try 1/2 a teaspoon to start and then taste and see if it has enough lemon flavor. :)