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Lemon Yogurt Bundt Cake

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  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 24 servings


Original reipce makes 2 dozen Change Servings

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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.

together powdered sugar, lemon juice and lemon peel in small bowl until smooth. Drizzle over cooled cake.

Nutrition Facts

Amount Per Serving
Servings: 24 servings
Calories 270
Calories from Fat 90
%Daily Value*
Total Fat 10g 16%
Saturated Fat 6g 32%
Cholesterol 60mg 21%
Sodium 140mg 6%
Total Carbohydrate 38g 13%
Dietary Fiber 0g 0%
Sugars 25g
Protein 5g
Vitamin A 6%
Vitamin C 4%
Calcium 10%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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