Lemon yogurt bundt cake – fluffy and moist

This yogurt bundt cake was one of my favourite cakes as a child. My mum used to bake it early on Sunday mornings before everyone was awake. I remember waking up and going downstairs guided by the lovely cake’s smell. What a sweet memory!

Ciambella allo yogurt senza burro

It’s a very easy cake to prepare and the bundt tin gives it an elegant and beautiful shape. There’s no butter in this cake and you can use a dairy free yogurt to make it completely dairy free. I used Koko dairy free yogurt that tastes like regular yogurt and has a very smooth texture.

Ciambella allo yogurt a fette - flatlay

I love to eat this yogurt bundt cake for breakfast with coffee or tea but it’s perfect for afternoon teas or parties too.

Lemon yogurt bundt cake - fluffy and moist

Prep Time:20minutes
Cook Time:40-50 minutes
Servings:8 people


  • For the cake
  • plain flour: 450 grams
  • caster sugar: 250 grams
  • medium eggs at room temperature: 4
  • baking powder: 16 grams
  • sunflower oil: 200 milliliters
  • natural yogurt or dairy free yogurt: 180 grams
  • lemon (the freshly grated zest): 1
  • flour to coat the tin: 2 tbsp
  • For the lemon icing
  • icing sugar sifted: 200 grams
  • boiling water as needed
  • lemon (the filtered juice): 1
  • Decoration
  • dried edible rose buds


    For the cake
    1. Brush a round bundt tin (about 22-24 cm) with melted butter using a pastry brush, making sure you get the butter right into the crevices. Add about 2 tablespoons of flour and tilt the tin so it coats the inside. Heat the oven to to 180°C/160°C fan.
    2. Sift the flour with the baking powder two times (to incorporate more air) and set aside.
    3. Using an electric hand mixer beat the eggs with the sugar and the zest until pale and fluffy.
    4. Pour in the oil beating at medium speed. Then add the yogurt and mix until well combined.
    5. Add the flour a little at a time mixing at low speed.
    6. Stop the mixer, scrap the sides of the bowl with a rubber spatula and pour the batter into the bundt tin. Bake for 40/50 minutes into the preheated oven until well risen and a skewer inserted into the centre of the cake comes out clean.
    7. Remove the cake from the oven and leave it in the tin until completely cool. Then carefully turn out onto a cooling rack set over a large baking tray.
    For the icing
    1. Sift the sugar into a bowl, add the lemon juice and mix, then add a tablespoon of boiling water at a time (you will need about 3 or 5 spoons, it depends on the moisture of the sugar) mixing until you have a smooth icing.
    2. Drizzle the icing over the cake letting it run down the sides. Decorate with the dried rose buds.