Recipe

Lemon Yogurt Bundt Cake

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20 mins. to Prepare

65 mins. Cooking Time

60 mins. Standing Time refrigerating

145 mins. Total

Servings: 24 servings

Ingredients

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Directions

FOR BUNDT CAKE:
PREHEAT
oven to 325° F. Spray 12-cup Bundt pan with cooking spray. Dust lightly with flour.

WHISK together yogurt, sweetened condensed milk, lemon juice and vanilla extract in medium bowl.

BEAT granulated sugar and lemon peel in large mixer bowl for a few seconds or until fragrant. Add butter; beat on medium speed for a couple minutes or until creamy. Add eggs one at a time, beating well after each addition.

COMBINE flour, baking powder, baking soda and salt in large bowl; stir well.

BEAT in flour mixture alternately with yogurt mixture on low speed, beginning and ending with flour mixture. Pour batter into prepared pan.

BAKE for 65 to 75 minutes or until wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 1 hour. Invert cake onto wire rack or serving platter to cool completely.

FOR LEMON ICING:
WHISK
together powdered sugar, lemon juice and lemon peel in small bowl until smooth. Drizzle over cooled cake.
Amount Per Serving
Servings: 24 servings
Calories270
Calories from Fat90
%Daily Value*
Total Fat 10g16%
Saturated Fat 6g32%
Cholesterol 60mg21%
Sodium 140mg6%
Carbohydrates 38g13%
Dietary Fiber 0g0%
Sugars 25g
Protein 5g
Vitamin A6%
Vitamin C4%
Calcium10%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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