Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup Greek yogurt
- 1 1/4 cups powdered sugar
- 1 to 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and milk and Greek yogurt to the butter mixture, starting and ending with dry ingredients.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
- Whisk together powdered sugar and 1 tablespoon of lemon juice until smooth. If needed, add up to 1 more tablespoon of lemon juice to reach your desired consistency.
- Once the cake is cool, drizzle with glaze. Allow the glaze to set on the cake before serving.
