Lemon Bundt Cake

Step 1

Preheat oven to 350°F. Grease a 12-cup bundt pan with butter or nonstick spray.

Step 2

Zest the 2 lemons, then cut and juice them into a small bowl. You'll need about 1/3 cup juice.

Step 3

Whisk flour, baking powder, and salt in a bowl. Set aside.

Step 4

Beat butter and sugar in a large bowl until pale and fluffy, about 3 minutes.

Step 5

Add eggs one at a time, beating after each addition until fully combined.

Step 6

Stir in lemon zest and lemon juice until the mixture looks streaked and fragrant.

Step 7

Add half the flour mixture and stir until almost no streaks remain.

Step 8

Stir in yogurt, then add the remaining flour mixture and stir until just combined.

Step 9

Pour batter into the prepared bundt pan. Tap gently on the counter to release air bubbles.

Step 10

Bake for 35–40 minutes, until a toothpick inserted near the center comes out clean.

Step 11

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.