Wintery Lemon Bundt Cake!

Lemons are pure happiness - brightly colored, fragrant, alkalizing and entirely edible!  When lemons are in season they burst with lemony goodness.  This lemon bundt cake is refreshing and light.   Add some confectioner sugar to the top and it is perfectly festive for the holidays! 

I did some research and lemon cake is basically the same ingredients as any other cake.  However, I have no desire to put 2 cups of sugar in mine, so if you like yours super may want to add more in this recipe.  If your cake isn't sweet enough for you, add a dollop of mascarpone cheese or creme fraiche to the finished cake as a topping.

And may I take a moment to vent here?  When you are looking up lemon cake recipes why-oh-why are there recipes that call for a boxed cake mix?  Please someone tell me?
Is that still baking? 

Ingredients - 

2 Eggs - Pasture raised
2 teas of lemon rind - use a fine grater (I used 2 different kinds of lemons for this)
2.5 oz of freshly squeezed lemon juice
15 oz of Greek Plain Yogurt - We use organic with zero additives 
6 oz of unbleached sugar
7 oz olive oil - plus a bit more for the pan

16 oz All Purpose Flour - Absolutely thrilled with the King Arthur Organic Flour
2 teas of baking powder


1 heaping tablespoon of poppy seeds
1/4 teas of nutmeg

Lemon Glaze-

1 cup of confectioners sugar
Add in a tablespoon of heavy cream and stir.
Add in a touch more, as needed.  Stir out any bumps in the sugar.
It helps to sift the powdered sugar first.

You can also use buttermilk, eggnog or whole milk instead of heavy cream.  Adding in a sprinkle of Korintje Cinnamon is delightful too! 

We use organic dairy to cut down on pesticides, additives and GMOs in our food.

Preheat oven to 350 degrees
Mix well the eggs, olive oil, lemon rind, lemon juice and sugar
Add-in the Greek yogurt
Mix well.
Sift the flour and add-in the baking powder and stir.
Add-in the flour mixture to the wet mixture.
Mix well.
Add in a touch more of olive oil, if needed for smoother batter.

Grease a small bundt or mini bundt pan with olive oil.

Pour batter in pan.

Bake around 45 minutes or until done.

Let the pan cool on top of a wire rack for at least 10 minutes.

Flip Cake onto a cake stand or plate.  It is easier to put the plate on top then flip.

Drizzle Lemon Glaze on top and add any desired toppings and serve!

Make the cake prettier by grating some extra lemon rind or even lime rind on top!

Merry Christmas, Lovelies!  


As noted we use organic dairy.  
The King Arthur All-Purpose unbleached organic flour was spectacular in this.  
I use Wallaby Organic Yogurt or Stonyfield Organic Yogurt entirely.

The cake stand pictured above is from Anthropologie.
The baking supplies are from Williams Sonoma.
We bake using our Wolf Gourmet Countertop Oven.  It still cooks and bakes absolutely brilliantly! 

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