This Lemon Bundt Cake is moist and full of lemon flavor and the perfect balance of sweet and tangy. This easy homemade recipe with a tangy lemon glaze is ideal for any occasion.Whether served at brunch or afternoon tea.

This cake is easy to make and finished with a glossy lemon glaze and decorated with lemon zest.

This cake is baked in a ring-shaped pan in which this shape also allows for even baking, resulting in a moist and tender crumb and its also easy to make.

A simple lemon glaze elevates the cake by adding sweetness and an extra burst of citrus. Made with powdered sugar and fresh lemon juice.

Perfect for afternoon gatherings with tea or coffee or serve alongside fresh fruit and yogurt.

Tips for baking:

Thoroughly grease and flour the pan to prevent sticking.

Avoid over mixing, mix the batter just until combined to maintain a tender crumb.

To check for doneness insert a skewer or toothpick into the cake; it should come out clean or with a few moist crumbs.

Allow the cake to cool before removing inverting it onto a wire rack

Lemon cake recipe:  

2 large eggs  

175 g sugar (3/4 cup + 2 tbsp)  

2 tbsp lemon zest 

2 tbsp lemon juice 

120 g yoghurt (1/2 cup)

65 g olive oil or melted butter (1/3 cup + 1 tbsp)  

125 g flour (1 cup) 

1 tsp baking powder  

1/4 tsp salt 

Mix sugar with lemon zest, rub the zest into the sugar with a spatula.

Add in the eggs and whip until pale and fluffy.

Add yoghurt, lemon juice and oil and mix until combined.

Sift in flour, add baking powder and salt.Mix until combined.

Grease and flour your cake pan.

Preheat the oven to 180°C / 356°F.

Bake for approximately 30 min.

Test your cake with a wooden skewer if the cake is done baking.

Glaze: 

Lemon juice 

Powdered sugar   

Lemon zest for decoration

Mix powdered sugar and lemon juice to make a glaze.

For a thicker glaze, use less liquid; for a lighter drizzle, add a bit more lemon juice.