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This lovely, fine-crumb Greek Lemon Bundt Cake has a double hit of lemon and is perfect for tea time or dessert.

With Greek yogurt to add moisture and tenderness, this Homemade Lemon Cake always receives rave reviews.

Greek Lemon Bundt Cake - A double dose of lemon plus Greek yogurt make for a lovely cake!

Table of Contents hide
1 Why You Must Make
2 Greek Lemon Bundt Cake Recipe
3 Tips for Making a Bundt Cake:
4 Frequently Asked Questions
5 More Citrus Recipes You’ll Love:
6 Greek Lemon Bundt Cake

Why You Must Make

  • This recipe is perfect to feed a crowd, 12 or more, depending on the size of your slices.
  • If you are serving a few people who don’t like chocolate, lemon desserts are always a tasty alternative.
  • The addition of Greek yogurt adds richness, moisture, and tenderness, along with helping the cake rise, since its natural acidity activates the baking soda.

Greek Lemon Bundt Cake Recipe

My mom made a few Greek recipes for our family, including a lemon soup, pork shish kebabs marinated in lemon juice, garlic, and olive oil, and the dreaded moussaka. We weren’t quite sure what to think of Greek cuisine until we tried the desserts, namely my mom’s incredibly tasty Baklava recipe.

Back then, eggplant was new to my sisters and me, and lamb wasn’t a favorite either. I know when moussaka came up on the menu, there was a bit of a revolt. With that in mind, instead of torturing the picky hubby with an eggplant-centered dish, I turned my sights to dessert. His palate is similar to that of immature school girls (shhhh, don’t tell him I’m writing about him again!).

Even though this may not be an authentic Greek recipe, this tasty Greek Lemon Bundt Cake is my homage to their fondness for lemons and to the Bundt (“Boont”) cake scene in the original Big Fat Greek Wedding movie that induced hysterical laughter. This homemade lemon cake was an excellent choice.

Greek Lemon Bundt Cake - a dreamy citrus cake with a moist, tender crumb!

Tips for Making a Bundt Cake:

Have you ever flipped over a Bundt cake and had big chunks remain in the pan??! So frustrating, especially if the cake company is coming for dinner! I have some tips for making sure your Bundt cake comes out perfectly!

  • Make sure your Bundt pan is in good shape. If it’s non-stick, over time the coating can wear off. If the coating is worn, make sure to prep your pan well. If you still have sticking problems, it may be time to buy a new pan.
  • PRO-Tip: Grease and flour your pan to prevent sticking. You can also use a non-stick flour and oil spray like Baker’s Joy. Just make sure to spray right before you add the batter. Doing it too far in advance will lessen its effectiveness.
  • PRO-Tip: When you take your cake out of the oven, let it rest on a cooling rack for about 15 minutes before releasing to allow the exterior crust to firm up. If you release the cake too early, you may find it won’t come out in one piece. Alternatively, if you wait too long, it may not release at all!
  • I gently shake the pan back and forth to loosen the cake, then flip it over onto a cooling rack.
  • PRO-Tip: If you do have a disastrous cake release, use the cake pieces to make a trifle or parfaits!
Greek Lemon Cake | A double dose of lemon plus Greek yogurt make for a lovely cake!

Frequently Asked Questions

Why Are These Types of Cakes Called Bundt Cakes?

Bundt cakes are a sub-category of tube cakes, which are cakes baked in a pan with a tube in the middle so the cake bakes up in a ring shape. A Bundt pan is a trademarked tube pan with curved, fluted sides.

Why Did My Bundt Cake Stick?

There are a few reasons a Bundt cake can stick. Sometimes it’s simply that the pan has aged and the non-stick surface has worn off. It also may not have been prepped properly. Even if you have a non-stick Bundt pan, it’s best to coat it with a layer of fat (like butter or shortening) and dust it with flour or spray it with a non-stick baking spray like Baker’s Joy (affiliate link).

Why Is Yogurt Added to a Cake Recipe?

There’s something magical that happens when yogurt is added to a recipe. In a marinade, lactic acid gently tenderizes the meat and keeps it moist. In a cake or muffin, the yogurt adds richness, helps the baking soda do its leavening work, and makes for a tender crumb by loosening the gluten strands in the flour.

More Citrus Recipes You’ll Love:

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Greek Lemon Cake - A double dose of lemon plus Greek yogurt make for a lovely cake!
The Recipe:

Greek Lemon Bundt Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 12 servings

A lovely lemon cake made with Greek yogurt

5.0 Stars (23 Reviews)

Ingredients

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 eggs
  • 2 cups white sugar, divided
  • 2 teaspoons finely grated lemon zest
  • 1 cup butter (2 sticks), at room temperature
  • ½ teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 cup plain Greek yogurt (not fat-free)

Instructions

  1. Preheat the oven to 350º. Spray a 10-inch tube pan with non-stick oil and flour spray like Baker's Joy.
  2. Whisk together flour, baking soda, and salt, and set aside.
  3. Separate the eggs. In a large bowl, beat the egg whites until soft peaks form.
  4. Gradually add ½ cup of the sugar, beating until stiff glossy peaks form. Set aside.
  5. Put the remaining 1 ½ cups of sugar into a medium bowl with the lemon zest. With your fingers, rub the lemon zest into the sugar.
  6. Cream butter into the lemon-infused sugar. Add the egg yolks, vanilla, and lemon juice, and mix until fluffy.
  7. Add the flour mixture alternately with the yogurt to the egg yolk mixture.
  8. Gently fold in the egg whites and pour the batter into the prepared pan. Level the top with an offset spatula if needed.
  9. Bake at 350º for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to finish cooling.
  11. Serve with berries and sweetened whipped cream if desired.

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Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 135mgSodium: 315mgCarbohydrates: 61gFiber: 1gSugar: 34gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

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© Liz Berg
Cuisine: American, Greek / Category: Cakes