The Pioneer Woman Tasty Kitchen
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Meyer Lemon Bundt Cake

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Prep:

Cook:

Level: Easy

System:

10

Description

Moist cake full of sweet tart Meyer lemon flavor using vanilla Greek yogurt instead of all that bundt cake butter!

Ingredients

  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Plain Or Vanilla Greek Non-fat Yogurt
  • 1 cup Granulated Sugar
  • 3 whole Eggs
  • 1-½ teaspoon Meyer Lemon Zest (zest From 2-3 Lemons)
  • ½ teaspoons Vanilla
  • ½ cups Vegetable Oil
  • ¼ cups Meyer Lemon Juice (from The Zested Lemons)
  • ¼ cups Granulated Sugar
  • Sprinkles (optional)

Preparation

Preheat the oven to 350 F. Grease and flour a bundt (fluted tube) pan. I used a 9 3/4″ pan but smaller would work fine.

In a large bowl sift together the flour, baking powder, and salt.

In another medium sized bowl whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.

Add the wet ingredients to the dry, and stir until just combined. Fold the oil in until it’s evenly incorporated and then spread the batter into the prepared cake pan.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, mix the 1/4 cup Meyer lemon juice and the 1/4 cup granulated sugar in a small saucepan. Bring the mixture to a boil and cook, stirring constantly, until the sugar is dissolved. Remove from the heat.

When cake is done remove it from the oven and set the pan on a rack. Let the cake cool for 5-10 minutes before turning it out of the bundt pan onto a serving dish. Using a skewer, poke holes all over the rounded top of the cake.

Pour the lemon simple syrup evenly over the whole top of the cake. Add sprinkles if desired. Let the cake cool completely before serving.

This recipe was based on and adapted from the Meyer Lemon Yogurt Bundt Cake recipe found at cookeatshare.com.

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