Lemon Bundt Cake

For me not much is better than the perfect mix of tang and sweet. It doesn’t matter if it’s a tart, cookie, cake, or muffin. If it checks off both boxes I’m in! For me, this lemon bundt cake is a winner. Not only does it check off both boxes (tangy and sweet), it’s also great for entertaining and the perfect treat on a spring or summer day. 


Cake, lemon, lemon bundt cake, dessert


Sweet and tangy lemon is my one of my favourite types of dessert (top 3 for sure)


Cake, lemon, lemon bundt cake, dessert


Cake, lemon, lemon bundt cake, dessert



Lemon Bundt Cake
  • 1/2 cup butter, softened
  • 3/4 cup raw sugar
  • 2 eggs
  • 1/2 tsp lemon extract
  • 1 cup coconut yogurt
  • 1/2 cup almond milk
  • 2 cups flour (can us all-purpose gluten-free flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 lemon, zested
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl cream together the butter and sugar using an electric beater.
  3. Add the eggs, extract, and coconut yogurt and continue to beat.
  4. Mix in the milk.
  5. In a separate bowl whisk together the flour, baking powder, salt, and lemon zest.
  6. Slowly add the dry ingredients to the wet while beating with the electric mixer.
  7. Pour batter into a greased bundt pan and bake for approx. 35 minutes, until a toothpick comes out clean.
  8. Turn the cake onto a cooling rack to cool.
  9. Glaze with mixture of 2 cups of icing sugar, 1 tsp lemon juice and a couple tsp of water. The amount of water will depend on your desired glaze thickness. Start with 1 tsp and slowly add more if needed.


What’s your idea of a perfect dessert? Let me know in the comments below.




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