Saturday, July 14, 2012

Lemon Yogurt Bundt Cake

We used to go to Sam's every weekend, usually Saturdays, before we headed off for lunch (or rather an early dinner) in the restaurant. It was just right after we slept in, listened to the country music coming out of the grandma's TV while eating some Pop Tarts, drinking some orange juice and cleaning the house. Sam's was the most favorite store for all of us. Why? Maybe you know they offer free samples of food. Yeah! Even though  we didn't planned on buying anything, we usually ended up with a full cart. Beth, my American host mom, was amazed as much as me and Yutong, my Chinese host sister, by the deliciousness and we just could not resist. Well, we just had our "lunch" for free over there. I remember days when I was coming out of the place hungry, because they just didn't serve any samples for me, a vegetarian. Many other times I was completely satisfied by yogurts (I had to try each flavor), cheese pizza, cheese, fruits, drinks, green bean casserole... and cakes. The one that each of us "sampled" three times stayed in my mind. Served with whipped cream and fresh berries. It made an impression on Beth, not a fruit lover, too. She bought us not just the cake, but also 3 bottles of whipped cream, some strawberries, blueberries, raspberries... I felt like in a paradise. Cakey paradise.

This lemon yogurt cake tastes better on the second (or third day- if it's possible) after baking. With each day added, it gets more and more of the resemblance of the cake I remember from the USA. I used up some blueberries found in the fridge that called for a use, too. And you can see I messed up the table!

Lemon Yogurt Bundt Cake


180 grams flour (hladka muka)
16 grams baking powder (about 2 teaspoons)
a pinch of salt
200 grams sour cream (whole- milk yogurt would work)
160 grams sugar
3 large eggs
grated lemon zest from 2 lemons
1/2 teaspoon vanilla extract (or replace some sugar by vanilla sugar)
1 deciliter (about 1/2 cup) vegetable oil
freshly squeezed juice from 2 lemons

For the glaze

1 cup confectioners' sugar
freshly squeezed juice from 1 lemon


Preheat oven to 180C. In a bowl, sift together flour, baking powder and salt. In a separate bowl whisk together the eggs with sugar, mix in the sour cream, lemon zest, lemon juice, vanilla extract and oil. Slowly whisk the wet ingredients into the dry ingredients. Pour a 1/2 of the batter into greased (and flour spilled) bundt pan, add some fruit if you want to and cover with the rest of the batter. Bake for about 45 minutes, until the cake tester poured into the cake comes out clean. Allow it cool for about 20 minutes in the pan, that invert onto a rack and cool completely. 

*If you like your cake really moist, you can cook 1/3 cup of the confectioners' sugar with 1/3 cup of lemon juice, until the sugar dissolves and the mixture is clear. Pour the mixture over the warm (not too hot) cake and let it soak in and cool in the pan . If you do this step (I skipped), you can omit using the lemon juice in the batter.*

For the glaze, mix confectioners sugar with lemon juice and pour over the cake. If the glaze is too runny, add more sugar. Pour the glaze over fully cooled (inverted) cake. Allow it to rest at least 30 minutes before slicing. 


  1. Ó, paráda, Sylvi! Pročetla a prohlídla jsem všechny články, jsou bezvadný, inspirativní a baví mě to tu. Jen víc článků, ať je doma pořád plný stůl ;-).

    1. Dakujem Vivi :) Budem sa snazit dohnat zameskane a pridavat viac clankov! Velmi sa tesim, ze sa Ti pacia :).