Oh this cake was just perfect. It wasn't too sweet and it was light and fluffy. I made it to go with dinners I was taking to new moms. Definitely a must make. I'm thinking about how it may taste with blueberries in it...because I have a whole lot of blueberries to use! Enjoy!
Lemon Bundt Cake
adapted from A Dash of Megnut
Ingredients:
2 eggs
1 cup sugar
1/2 cup oil
1 tbsp vanilla
2 lemons, zest and juice
1 cup plain yogurt
2 cups flour
2 tsp baking powder
1 tsp baking soda
Directions:
Preheat oven to 375F. Zest lemons into a bowl and set aside. In a large bowl (I used my kitchen aid mixer.), whisk eggs and stir in sugar. Add lemon zest, oil, and vanilla and mix until combined. Add in lemon juice. Next add flour, baking powder, and baking soda to mixture and combine. Lastly, add in the yogurt. Spray the inside of a non-stick bundt pan with cooking spray and pour the batter into the pan. Bake for 15 minutes, turn pan 180 degrees and bake for an additional 10-15 minutes until toothpick inserted comes out clean. Let cool in the pan for 3-4 minutes and then invert on a wire rack to continue cooling. Sprinkle with powder sugar when cool and serve.
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